Ingredients:
2 tablespoons vegetable oil
1 kg stewing beef, well-trimmed and cut into 1 . 5-cm cubes
salt, to taste
fresh ground black pepper, to taste
3 medium onions, sliced
4 garlic cloves, finely chopped
250 g mushrooms, sliced
2 slices bacon, rind and fat removed, diced
1 tablespoon brown sugar
2 tablespoons tomato paste
1 cup beef stock
1 (333 ml) bottles Guinness stout
fresh ground black pepper, to taste
Directions:
Preheat the oven to 190 C.
Heat 1 tablespoon of oil in a large, heavy-based, non-stick pan and brown the beef on all sides. You may need to do this in 2 or 3 batches. Add more oil if needed. Remove, set aside and season to taste.
Add a little more oil to the pan and saute the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening.
Place the beef, onion, garlic, mushrooms and bacon in a large ovenproof pot, add the sugar, tomato paste, beef stock and Guinness and mix well so that all the ingredients are well-combined.
Season to taste, and cover the pot tightly with foil and the lid, and cook for 11/4 to 11/2 hours or until the beef is tender.
Serve with Irish cook Kevin Dundon’s Colcannon recipe and plenty of crusty bread.
Servings: 6
Time preparation: 10 min.
Time total: 115 min.