Irish Guinness stew

Name: Irish Guinness stew
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 400 g Carrots; 400 g Patinaks; 2 stalks of celery; 3 Stem(s) fresh thyme; 250 g Onions; 1 kg Beef to braise; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 Bottles of Guinness beer extra Stout (33 cl); 1/2 l clear beef stock

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

400 g Carrots
400 g Patinaks
2 stalks of celery
3 Stem(s) fresh thyme
250 g Onions
1 kg Beef to braise
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 Bottles of Guinness beer extra Stout (33 cl)
1/2 l clear beef stock

Directions

1
Clean, wash and cut carrots, parsnips and celery into large pieces. Wash thyme and shake dry. Peel and chop the onions coarsely. Wash the meat, dab dry and cut into cubes of about 5 cm
2
Heat the oil in a frying pan and fry the meat in it vigorously while turning. Season with salt and pepper and remove. Add onions and vegetables to the hot frying fat and fry while turning. Add tomato paste, fry briefly and deglaze with beer. Pour in broth, add meat and thyme and bring to the boil. Cover in a preheated oven, lower shelf (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) and braise for about 3 hours. Season to taste with salt and pepper