Irish Guinness stew

Name: Irish Guinness stew
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 400 g Carrots; 400 g Parsnips (alternatively potatoes); 2 stalks of celery; 3 Stem(s) Thyme; 3 Onions; 1 kg Beef (from the leg); 3-4 Tbsp Oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Tomato paste; 1 (0,33 l) bottle of Guinness; 2 TEASPOONS clear broth (instant)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 4

400 g Carrots
400 g Parsnips (alternatively potatoes)
2 stalks of celery
3 Stem(s) Thyme
3 Onions
1 kg Beef (from the leg)
3-4 Tbsp Oil
7-10 Tbsp salt, pepper
2 TABLESPOONS Tomato paste
1 (0,33 l) bottle of Guinness
2 TEASPOONS clear broth (instant)

Directions

1
Peel and wash carrots and parsnips and cut them into pieces of about 4 cm. Clean and wash the celery and cut it into large slices. Wash thyme, shake dry. Peel onions, dice coarsely.
2
Dab meat dry and cut into cubes of about 5 cm.
3
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Heat oil in a casserole or small roaster. Brown the meat all around in portions. Season with salt and pepper and remove.
4
Fry the vegetables and onions in hot frying fat. Stir in tomato paste and sweat briefly.
5
Deglaze with 1⁄2 l water and Guinness. Bring to the boil, stir in stock. Add meat and thyme. Cover and braise in the hot oven on the lower shelf for about 3 hours. Season to taste with salt and pepper.
6
It goes well with mashed potatoes.