750g stewing steak (chuck or round steak)n2 onions, chopped roughlyn3 garlic clovesnOlive oiln3 tablespoons plain flournSalt & peppern500ml can Guinnessn1 cup beef stockn1 tablespoon Worcestershire saucen1 teaspoon tomato paste
Place an ovenproof pot on the stove & add onion, garlic and oil. Cook until this caramelises, then add the beef and brown on each side. Add in flour and stir, cooking for 3 mins before adding salt & pepper. Pour the Guinness over the top, bringing liquid to the boil & deglaze pan by scraping the sides of the pot to stir up anything that has stuck to the bottom. Allow to bubble on a medium heat for approx 8 mins to burn off the alcohol. Add enough stock so it just covers the meat (adjust amount as needed), then add all sauces. Bring to a simmer before putting on the lid and place in the oven at 180° for 90 mins to 2 hours until beautifully tender. Serve with dyed green mashed potatoes for a St Patricks Day twist. *To turn this into a pie, once the meat is tender place puff pastry over top of pot, score the top, glaze with beaten egg and bake as per packet instructions.
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