Beef & Stout Stew with Carrots and Potatoes

A rich and delicious stew with an extra bit of Irish flavour to warm your insides.

Ingredients Directions

1 500 ml can Guinness

1 kg stewing beef, cut into large cubes

6 carrots, peeled and cut into large pieces

3 large potatoes, peeled and cubed

1 onion, roughly chopped

1 1/2 tbsp vegetable oil

2 1/2 tbsp flour

1 beef bouillion cube

1tsp sugar

2 bay leaves

1. Preheat oven to 325ºF. Heat oil in large lidded casserole dish, brown the meat in batches, then set aside.

2. Add onion, potatoes and carrots to the dish, brown well, sprinkle with flour and stir.

3. Return the browned meat and juices to the casserole dish and stir well.

4. Add the Guinness, beef bouillion, salt, pepper, sugar and bay leaves. Bring to a simmer while stirring.

5. Cover the dish and place in oven for 2 hours or until meat is tender. Remove from oven and let settle for 10 minutes.