Beef & Guinness Stew

My other St. Patricks Day Meal. adapted this recipe from Donal Skehan's Beef and Guinness Pie.


Ingredients

• 
  
• 1–2 tbsp rapeseed oil

• 1kg (2lb 3oz) beef shoulder, cut into 2.5cm (1in) chunks

• 1 onion, peeled and chopped

• 2 carrots, peeled and roughly chopped

• 2 celery stalks, trimmed and roughly chopped

• 2 garlic cloves, peeled and finely sliced

• 150ml (5fl oz) beef stock

• 500ml (18fl oz) Guinness

• 1 bay leaf

• sea salt and ground black pepper

Method

Heat 1 tablespoon of the oil in a large cooking pot and brown the meat in two batches, being careful not to overcrowd the pan. Remove and set aside on a plate.

Add another tablespoon of oil if you need it and fry the onion, carrots and celery for 6 minutes, until the onion is soft. Return the meat to the pot, along with the garlic. Pour in the stock and Guinness, add the bay leaf and season with sea salt and black pepper to taste. Simmer gently for about 1 1⁄2 hours until the liquid has reduced, stirring occasionally to make sure that it doesn’t stick. If not thick enough you can strain the liquid and add 1 tsp of flour to water to make a paste and add to the liquid and heat till thickened then return the meat. 

I served this with baked potato and green beans with toasted pine nuts and shaved parmesan.