Recipes created by the Culinary team at the Guinness Storehouse, to be recreated and enjoyed at home.
INGREDIENTS SERVES 4
- 200ml of Guinness Foreign Extra Stout
- 400g stewing diced beef
- 1 medium onion – diced
- 1 large carrot – diced
- 1 large celery – diced
- 1 large parsnip – diced
- 1 litre of thick beef stock
- Sprigs of fresh thyme & rosemary
- Champ potato (creamed mash potato & spring onion)
Step 1. Stir fry the beef, add the vegetables & cook till tender, then pour the Guinness & reduce by half.
Step 2. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half.
Step 3. Serve with the champ potato & honey roast carrot & parsnip