Beef & Guinness stew

Ingredients

1-2 tbsp vegetable oil

1kg / 2lbs lean shoulder of beef, cut into 2cm /1 inch chunks

1 onion, chopped

2 carrots, sliced

2 celery sticks, chopped

2 cloves garlic, chopped

150ml / ¾ cup beef stock

500ml / 2 cups / 16 fl. oz. Guinness

Salt & pepper

1 bay leaf

15g / 0.5 oz. dark chocolate (optional)

15g / 1 tbsp corn flour / corn starch (optional)

Preparation

In a large saucepan, heat the oil over medium-high heat. Once your oil is hot, brown the beef. Do it in 2 batches if you need to, to allow an even browning on all pieces. Set aside.

In the same pan, fry the onion, garlic, carrots and celery, about 3-5 minutes, before adding the meat back.

Pour in the stock, Guinness, and bay leaf and season to taste. Add the chocolate if you find it too bitter.

Bring to a boil then lower the heat and simmer for about 1½ hours, or until the liquid has reduced. If the sauce isn’t thick enough, remove the meat and carrots from the pan using a slotted spoon. In a small bowl, mix a few tablespoons of sauce with 1 tbsp corn flour, whisk until well combined and pour back into the sauce. Let boil for about 10-15 minutes, until the sauce has thickened, then tip back the meat.

Serve with mashed potatoes.

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