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Guinness beef stew
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INGREDIENTS | |
1-2 tbsp | canola oil |
1kg (2lb, 3oz) | beef shoulder, cut into 2.5cm (1in) chunks |
1 | onion, peeled and roughly chopped |
2 | carrots, peeled and roughly chopped |
2 | celery stalks, trimmed and roughly chopped |
2 | garlic cloves, peeled and finely sliced |
DIRECTIONS
Heat 1 tablespoon of the oil in a large cooking pot and brown the meat in two batches, being careful not to overcrowd the pan. Remove and set aside on a plate.
Add another tablespoon of oil if you need it and fry the onion, carrots and celery for 6 minutes, until the onion is soft. Return the meat to the pot, along with the garlic. Pour in the stock and Guinness, add the bay leaf and season with salt and pepper to taste. Simmer gently for about 1 ½ hours until the liquid has reduced and the meat is tender, stirring occasionally to make sure it doesn’t stick.
Serve nice and hot in deep bowls with lots of bread to soak up all those delicious juices!
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