Beef & Guinness Stew
From Guinness Storehouse® Executive Chef Justin O'Conner
- 200ml of GUINNESS® Foreign Extra Stout
- 400g stewing diced beef
- 1 medium onion - diced
- 1 large carrot - diced
- 1 large celery - diced
- 1 large parsnip - diced
- 1 litre of thick beef stock
- Sprigs of fresh thyme and rosemary
- Champ potato (creamed mash potato and spring onion)
Stir fry the beef, add the vegetables and cook till tender, then pour the GUINNESS ® and reduce by half. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half. Serve with the champ potato and honey roast carrot and parsnip.
Tip - This stew is always better made one day in advance!