Beef and Guinness Stew

Coat the shoulder of beef in flour, salt, and pepper.

Heat 2 tablespoons of rapeseed oil in a casserole dish.

Add the beef to the hot oil and fry for a couple of minutes until browned.

Add chopped onion, garlic, celery, and carrots to the beef in the dish.

If needed, add a little extra oil and cook the vegetables for a couple of minutes.

Pour in 500 mls of Guinness and add 3 bay leaves and a beef stock pot.

Stir in 2 tablespoons of tomato puree and mix well.

Cover and simmer for about 1.5 to 2 hours.

Check the carrots and meat for tenderness after simmering.

Mix 2 tablespoons of cornflour with some water and add to the stew to thicken.

Cook for an additional 10 to 15 minutes before serving.

Equipment Needed

Spice Level: