Beef & Guinness Stew

INGREDIENTS

• 1 Twin Pack Simply Better Irish Angus Casserole Beef Pieces, at room temperature
• 2 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
• 1 Onion, finely chopped
• 4 Large Garlic Cloves, thinly sliced
• 1 Celery Stick, finely chopped
• 1 Pack Simply Better Baby Carrots, trimmed & sliced
• 1 Heaped Tbsp Simply Better Italian Tomato Puree
• 2 Tbsp. Plain Flour, plus extra for dusting
• 500ml Irish Stout
• 1 Carton Simply Better Irish Made Beef Stock
• 2 Tsp. Chopped Fresh Thyme & Rosemary
• 1 Pack Simply Better Irish Portobello Mushrooms, halved & sliced
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• Simply Better Jersey Cream Mashed Potatoes, to serve

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. Heat a casserole over a high heat. Dry the beef with kitchen paper and then season generously. Add half the oil and then add the beef in batches. Sauté for 3–4 minutes until golden brown. Put in a bowl.
3. Add the rest of the oil to the casserole and then tip in the onion and garlic and sauté for a few minutes until softened. Add the celery and carrots and sauté for another 2–3 minutes until glazed. Stir in the tomato purée and then cook out for a minute or two, stirring. Sprinkle in the flour and cook for another minute, stirring. Pour in the stout and allow to bubble down, scraping the bottom of the pan to remove any sediment. Add the beef with any juices and cover with the stock. Season to taste and add the herbs.
4. Cover with a lid and cook in the oven for 1 hour, then stir in the mushrooms and cook for another hour until the beef is tender.
5. Serve straight to the table with the Jersey Cream mashed potatoes.

Neven’s Top Tip:

Save any leftovers and transfer to an ovenproof dish, top with Simply Better Puff Pastry and brush with egg wash and bake in the oven for 30 minutes for a delicious Beef & Guinness Pie.