This is a classic
Irish dish that is perfect for feeding a group of people.
With the distinctive flavour of Guinness, it makes a good
alternative to Irish stew.
Ingredients
2.25 lb/1kg of stewing
beef (shin, flank or rib), trimmed and cut into 1in/2.5
cm cubes
1oz/25g flour
1 onion, peeled and
sliced
2 carrots, sliced thickly
(used three-four)
1 large or 2 small
parsnips, peeled and cubed (used
at least three)
1 pint/600ml Guinness, or
beef stock
Quarter bottle/225ml
prune juice or to taste (optional) (didn't use 2024)
Bouquet garni or mixed
herbs (dried thyme-2023, Tbsp
chopped rosemary-2024)
Half celeriac or 3-4
stalks celery, trimmed and cubed
Half an orange, left
whole (optional)(didn't use 2024)
Method
Season the beef and toss
in the flour to coat.
Heat a little oil and
butter in a heavy pan and brown the meat in batches,
then transfer to a casserole dish. (we used the green Le Creuset pot)
Add the onions and other
vegetables, and sweat gently for a few minutes in the
same pan.
Transfer to the casserole
dish.
Add any remaining flour
to the pan, stir to absorb whatever fat is left, then
cook for a minute before stirring in the Guinness (or
stock and prune juice if using).
Add the liquids to the
casserole (enough to cover the main ingredients) as well
as the bouquet garni or mixed herbs and the orange.
Season, stir to mix well,
cover and cook in the oven for about 2 hours, or until
the beef is tender. (we simmered
on top of the stove a good part of the day)
Remove the orange and
bouquet garni, check seasoning.
Serve with mashed
potatoes and garnish with chopped parsley. (served with colcannon instead of
potatoes)
Since
we didn't use the prune juice, 2024, we needed to add
more liquid, such as more Guinness