Clodagh McKenna's beef and Guinness stew

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stew



I recommend that you make it the day before you plan to eat it as the flavours concentrate much more.

INGREDIENTS

  • 25g butter
  • 150g bacon lardons or pancetta
  • 300g shallots, left whole
  • 1kg stewing beef, cubed
  • 400g mixed wild mushrooms
  • 1 litre stout, such as Murphy’s or Guinness
  • 1 bouquet garni
  • Sea salt and freshly ground black pepper

METHOD

  1. Preheat the oven to 160C/Gas 3.
  2. Put the butter in a frying pan over a medium heat. When the butter has melted add the bacon, followed by the shallots. Cook until golden brown and transfer to a large casserole. Add the beef to the frying pan, season with salt and pepper and cook until browned all over. Transfer to the casserole.
  3. Add the mushrooms to the pan and cook for two minutes. Season to taste and transfer to the casserole.
  4. Return the frying pan to the heat and use a whisk to scrape off all the bits stuck to the bottom of the pan (this is where the flavour is).
  5. Pour in the stout and continue to whisk for another minute; this process is known as deglazing.
  6. Pour the stout and pan juices over the beef and vegetables in the casserole. Add the bouquet garni, cover the casserole and cook in the oven for two hours.
  7. Check the seasoning, take out the bouquet garni and serve with creamy mash or roast potatoes.

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