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Beef & Guinness Stew

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)

Method:

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!

GUINNESS® Storehouse Website
Twitter: @homeofguinness
Facebook: Guinness Storehouse
You Tube: Guinness Storehouse

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