Guinness stew is an Irish meal that uses the same beer brand as the ingredient. The beef is slowly cooked in it giving it a malty and rich flavor which is perfect with the creamy texture of the colcannon. This entrÃ©e will definitely give you a yummy glimpse of Irish food. Enjoy!
1/3 cup plain flour
1kg beef cubes, cut into 3cm pieces
1/4 cup olive oil
3 carrots, peeled and diced
1 brown onion, halved, and coarsely chopped
4 garlic cloves, crushed
2 tablespoons tomato paste
1 cup Guinness beer
1 cup beef stock
2 sprigs fresh thyme
2 dried bay leaves
1/4 cup fresh continental parsley, coarsely chopped
2 teaspoons finely grated lemon rind
4 cups colcannon
Set the oven temperature to 18C to preheat it. Next, dredge the beef in flour seasoned with salt and pepper.
Heat 3 parts of oil in a large frying pan over medium heat. Cook the beef in batches. Fry them for around 3-5 minutes per side or until they are browned. Do not overcook. Transfer the cooked beef in an ovenproof dish.
Place the remaining oil in the pan. Stir-fry the garlic, onions and carrots for 4-6 minutes or until the onions are soft. Stir in the tomato paste and cook it for another minute or 2. Pour in the Guinness and the stock into the large pan. Add the herbs â€“bay leaf and thyme. Cover the baking dish in foil and bake it for 2 hours or until the pork is tender. Adjust seasoning by adding salt and pepper if desired.
Spoon half a cup to one cup of colcannon on a plate and top it with stew. Do this for the remaining ingredients. Sprinkle it with parsley and lemon rind before serving.
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