Friday 22 February 2013

Posted by Judie on Friday 22 February 2013
The traditional Irish Guinness stew. It is very important to use the Guinness Foreign Extra Stout, not the normal Guinness, as it won't achieve the same thick consistency. Best made a day in advance. 

Serves 4 
  • 200ml 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 cup mushrooms, quartered
  • 1 lt of thick beef stock
  • sprigs of fresh thyme and rosemary
  • 4 large potatoes, boiled and mashed
  • 2 tbsp butter
  • 3 spring onions, chopped
  • 1/4 cup milk
  • salt
  • pepper

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. 

For the champ potato, mix the potatoes with the butter and onions, and add just enough milk to have a creamy mash. Season to taste. 

Adapted from Original Recipe
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