Beef in Guinness with celery puree
6 servings
180 minutes
Beef in Guinness with celery puree is the essence of Irish cuisine, combining the rich, intense flavor of dark beer with the tenderness of slow-cooked meat. Guinness adds a deep caramel note to the beef, while aromatic spices reveal the dish's complexity. The celery puree adds lightness and a velvety texture, beautifully contrasting with the meat base. The history of such a dish traces back to ancient Irish taverns where the warmth of the fireplace and hearty food were essential companions for long evenings. Serving it with a crispy baguette spread with Dijon mustard makes it even more refined and harmonious. It's the perfect choice for a cozy dinner on a cold day when you want to immerse yourself in the atmosphere of classic Irish hospitality.
1
Preheat the oven to 180 degrees. Heat half of the vegetable oil in a pan. Cut the beef into cubes and fry the meat until a crust forms. If needed, add more oil. Transfer the meat to a fireproof pot.
- Vegetable oil: 1 tablespoon
- Beef: 1 kg
- Vegetable oil: 1 tablespoon
2
Finely chop the onion, place it in a pan and lightly sauté over low heat. When the onion starts to turn golden, add crushed garlic and brown sugar. Fry until the onion turns brown. Add flour and mix, then transfer to the pot with meat.
- Onion: 2 heads
- Garlic: 1 clove
- Brown sugar: 2 teaspoons
- Wheat flour: 2 teaspoons
3
Pour Guinness and broth into the pot, bring to a boil, and pour this mixture over the meat. Add bay leaf and cumin, and salt. Bring to a boil, cover with a lid, and place the pot in the oven for 2 hours.
- Guinness stout: 125 ml
- Beef stock: 375 ml
- Fresh bay leaf: 1 piece
- Thyme: 2 stems
- Salt: to taste
4
Clean the celery, chop it and place it in a bowl of water. Peel the potatoes and cut them into cubes. Place the potatoes and celery in a pot, pour in milk and bring to a boil. Cover with a lid and cook for 15 minutes, then stir thoroughly. Add salt and butter.
- Celery: 1 piece
- Potato: 1 piece
- Milk: 250 ml
- Butter: 20 g
- Salt: to taste
5
Slice the bread and spread Dijon mustard on it, then place the beef on top. Serve with celery puree.
- French baguette: 1 piece
- Dijon mustard: 1 teaspoon
- Beef: 1 kg
