Beef and Guinness Stew

Beef and Guinness Stew

 

Preparation

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!

Ingredients

Serves 4
  • 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)