INGREDIENTS
Serves 6-8
- 3 tbsp olive oil
- 3 pounds of shoulder of beef, cut into chunks
- 12 pearl onions
- 4 cloves garlic, pressed or minced
- 1/4 cup flour
- 1 bottle (500ml) Guinness
- 150ml beef stock (add more if required)
- 3 large carrots, cut into chunks
- 1 1/2 pounds of new potatoes
- 3 tbsp tomato paste
- 1 bay leaf
- 2 tsp Worcestershire sauce
- 5 sprigs of fresh thyme
- Chopped fresh parsley, for garnish
- Salt and pepper
METHOD
- Start by searing the beef.
- Generously season the beef with salt and pepper then heat 1 tbsp of oil in a large stockpot over high heat.
- Add half of the beef to the pan and sear, flipping the beef only once it has developed a good brown sear on the bottom.
- Transfer the beef to a clean plate. Repeat until you have seared all the beef.
- Reduce heat to medium-high and add the remaining tablespoon of oil to the stockpot.
- Sauté garlic in the leftover oil and beef juices.
- Add the flour and cook it out for about a minute.
- Now add in the tomato puree and cook out for a further 30 seconds.
- Add the Guinness, making sure you scrape all the brown bits that have stuck to the bottom.
- Now add in the rest of the ingredients: carrots, onions (whole), potatoes, bay leaf, thyme, Worcestershire sauce, and the beef – as well as any juices that have accumulated.
- Cover the pot and simmer on low for 1 1/2 hours, stirring occasionally, until the beef is completely tender and the potatoes are soft.
- Taste and season.
- Serve with a sprinkle of fresh parsley or some fresh thyme – with a slice of Soda bread on the side.
