Beef & Guinness stew

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 1-2 tbsp vegetable oil
• 1kg / 2lbs lean shoulder of beef, cut into 2cm /1 inch chunks
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery sticks, chopped
• 2 cloves garlic, chopped
• 500ml / 2 cups / 16 fl. oz. Guinness
• Salt & pepper
• 1 bay leaf
• 15g / 0.5 oz. dark chocolate (optional)
• 15g / 1 tbsp corn flour / corn starch (optional)

Directions

1. In a large saucepan, heat the oil over medium-high heat. Once your oil is hot, brown the beef. Do it in 2 batches if you need to, to allow an even browning on all pieces. Set aside.
2. In the same pan, fry the onion, garlic, carrots and celery, about 3-5 minutes, before adding the meat back.
3. Pour in the stock, Guinness, and bay leaf and season to taste.
4. Add the chocolate if you find it too bitter.
5. Bring to a boil then lower the heat and simmer for about 1 hours, or until the liquid has reduced. If the sauce isnt thick enough, remove the meat and carrots from the pan using a slotted spoon. In a small bowl, mix a few tablespoons of sauce with 1 tbsp corn flour, whisk until well combined and pour back into the sauce.
6. Let boil for about 10-15 minutes, until the sauce has thickened, then tip back the meat.
7. Serve with mashed potatoes.
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Nutrition