Ireland / Main
Beef and stout stew
Beef braised three hours in dark stout with onion and root vegetables.
Ingredients
- Beef chuck, in large pieces1 1/2 kg
- Stout500 ml
- Flour60 g
- Onions3
- Carrots4
- Potatoes700 g
- Parsnips2
- Tomato paste2 tbsp
- Beef stock400 ml
- Thyme4 sprigs
- Bay leaves2
- Honey1 tbsp
- Vegetable oil50 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Pat the beef dry, season it and dust it with flour on all sides.
Brown the meat in batches in hot oil to a dark crust and lift it out.
Soften the onion in the same fat, add the tomato paste and cook it three minutes.
Pour in the stout, bring it up and scrape everything caught on the bottom; that is where the flavour is.
Return the meat, add the stock, thyme and bay and braise covered at 160 °C for two hours.
Add the carrot, parsnip and potato and braise forty-five minutes more.
Stir in the honey, taste for the balance against the bitterness and serve with soda bread.
