Mon, 27 March 2017
Ingredients:
• 2 lbs beef stew meat
• 1 oz. plain flour
• 5 tablespoons oil
• 1 oz. butter
• 8 oz. button mushrooms, trimmed
• 1oz of Washed Chopped Leeks
• 1oz of Peeled and Chopped Carrot
• 2 onions, thinly sliced
• 1⁄2 teaspoon sugar
• 300ml Guinness
• 300ml Beef stock
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• Salt and freshly ground black pepper
Champ Potatoes
• 1kg potatoes, well-scrubbed and left whole in their jackets
• 300ml milk
• 85g butter
• Salt and white pepper
• 1 large bunch spring onions, finely chopped
Method:
1. Season the pieces of steak with salt and pepper, then toss with the flour and shake off but reserve the excess. Heat 3 tbsp. of the oil in a large pan and brown the meat in 2 batches until well coloured on all sides. Transfer to a casserole.
2. Add another tbsp. of the oil, half the butter and the mushrooms, leeks and carrots to the pan and fry briefly. Set aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry over a medium-high heat for 5 minutes, until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guinness and stock and bring to the boil, stirring.
3. Add the liquid to the beef and mushrooms with the thyme, bay leaves, Worcestershire sauce, season with salt and some pepper, then cover and simmer for 1½ hours, until the meat is just tender.
4. While the casserole is cooking, boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly.
5. Boil the milk and add to the potato, together with the spring onions.
6. Season and stir well.
7. Pile into a serving bowl and top with Guinness stew. Yummy!
