Ingredients
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2 tablespoons vegetable oil
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1 kg stewing beef, well-trimmed and cut into 1 . 5-cm cubes
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salt, to taste
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fresh ground black pepper, to taste
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4 garlic cloves, finely chopped
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250 g mushrooms, sliced
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2 slices bacon, rind and fat removed, diced
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1 tablespoon brown sugar
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2 tablespoons tomato paste
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1 cup beef stock
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1 (333 ml) bottle Guinness stout
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fresh ground black pepper, to taste
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3 medium onions, sliced
Instructions
- Preheat the oven to 190ºC.
- 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 sauté 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 #123663 and plenty of crusty bread.