Beef in Guinness
2 servings
150 minutes
Beef in Guinness is a classic dish of European cuisine that reflects the cozy traditions of Irish pub gastronomy. The thick, rich stew with tender meat infused with the aroma of dark ale has a deep flavor with light caramel and malt notes. Slow cooking makes the beef tender, while the combination of onion, carrot, and brown sugar adds natural sweetness. It is served with fluffy mashed potatoes that absorb the gravy's aroma and fresh parsley for a hint of freshness. An ideal dish for a leisurely dinner on a cool evening that warms and satisfies.
1
Cut the meat into small cubes. Peel and cut the onion and carrot into even pieces.
- Boneless beef: 330 g
- Onion: 1 head
- Carrot: 1 piece
2
In a thick pot (preferably ceramic), heat two types of oil and quickly fry the meat until brown.
- Butter: 1 teaspoon
- Vegetable oil: 1 teaspoon
- Boneless beef: 330 g
3
Remove the meat from the pot with a spatula. Sauté the onion in oil and the broth from the meat until it softens.
- Onion: 1 head
4
Add flour, onion, and salt to the pot, then return the meat, add carrots, pour the dish with Guinness, and sprinkle sugar. Mix well with a spatula and bring to a boil.
- Wheat flour: 1 tablespoon
- Onion: 1 head
- Salt: to taste
- Boneless beef: 330 g
- Carrot: 1 piece
- Guinness stout: 0.3 glass
- Cane sugar: 0.5 teaspoon
5
Cover with a lid and a towel. Simmer on the stove for about two hours.
6
Meanwhile, boil the potatoes in salted water with bay leaves. Then mash the soft potatoes into a puree.
- Potato: 4 pieces
- Salt: to taste
- Bay leaf: 1 piece
7
Chop fresh parsley.
- Parsley: to taste
8
Serve the finished stew in a deep plate with a small amount of mashed potatoes and sprinkled with parsley.
- Potato: 4 pieces
- Parsley: to taste