- 1,25kg beef chuck cut in square pieces
- 2 tablespoons olive oil
- salt and pepper to taste
- 3 garlic cloves, minced
- 2 onions, chopped
- 3 tablespoons flour
- A 440ml can of Guinness
- 4 tablespoons tomato paste
- 3 cups chicken stock
- 3 large carrots peeled and diced
- 2 large celery stalks diced
- 2 bay leaves
- 3 sprigs fresh thyme
- 600g potatoes, cut in cubes
1. Season meat with salt and pepper.
2. Heat olive oil in a dutch oven and brown meat, working in batches. Remove meet and set aside.
3. Add onions and garlic and fry until soft.
4. Add flour, and stir to cook off the flour.
5. Add Guinness, chicken stock and tomato paste. Mix well, add bay leaves and thyme.
6. Return meat and meat juices to pot. Cover, and let it simmer for about 2 hours, stirring occasionally, until meat is very soft and tender.
7. Add potatoes, uncover the pot and let it simmer for an additional 30-45 minutes. Correct seasoning if needed.
Serve with fresh thyme and slices of bread.
Notes:
- You can also add bacon to this recipe. The bacon is added after the garlic/onions.
- I've seen a recipe that added coffee to the liquids, but I didn't test that.
Happy cooking!
