Serves 6
Ingredients
1-2 tbsp of rapeseed oil
1kg shoulder of beef, cut into one inch chunks
1 onion, chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 cloves garlic, finely sliced
150ml beef stock
500ml of Guinness
Sea salt and ground black pepper
1 bay leaf
30g of plain flour
Method
- Heat the oil in a large pot and brown the meat in two batches, be careful not to overcrowd the pan.
- Remove and set aside on a plate. Add another drop of oil if you need it and then fry off the onion, carrots and celery. Add the meat back into the pot along with the garlic.
- Pour in the stock, Guinness, one bay leaf and season to taste. Simmer gently for about 1 1/2 hours until the liquid has reduced. If the sauce isn’t thick enough strain the juices into a bowl and then transfer to a small sauce pan.
- Mix a little of the sauce with the flour over heat until you have a smooth paste, then whisk through the rest of the liquid. Simmer gently until you have a thickened sauce, then tip back over the meat. Serve with mashed potatoes or crusty bread.
This Recipe was taken from www.donalskehan.com
