• 1kg Beef, shin, shoulder, round or any stewing beef
• 2-3 tbls flour
• Oil for frying
• 1 Lrg Spanish onion, chopped
• 4 cloves of garlic, chopped
• 3-4 carrots, chopped
• 2 Leeks, chopped
• 2 Pints of Guinness, one for you and one for the dish!!!
• Salt & Pepper
• 1L Beef Stock
• Bay Leaves
• Handful of parsley
• 100g Butter
• Creme fraiche to serve
Method:
1. Toss the chunks of beef with flour and season with salt.
2. Place a large oven proof pot on a high heat & drizzle with olive oil.
3. Start to sear you meat, half at a time. Don’t play with it! Let it be and the beef will get a nice colour, then you can toss it.
4. Remove from the pot, add a little more oil and start to fry your onions for about five minutes.
5. You can add a splash of Guinness/stock here to loosen the bits if sticking to the bottom.
6. Now add your leeks and garlic and fry for another few minutes.
7. Add back in the beef and all the remaining ingredients (except the butter & Parsley) so the carrots, Guinness, stock, bay leaves, a great pinch of salt and black pepper.
8. Bring to the boil, pop the lid on and put it in the oven for 2.5-3hrs at 180C.
9. If it is too wet, you can take the lid off and cook for a further ten minutes, if it is too dry loosen it with a little hot water.
10. Stir in the parsley and butter.
11. Serve immediately with the butteriest of mash and I love it with a dollop of crème fraiche!
12. This can be reheated of course; it keeps in the fridge for a few days and is perfect to be frozen too.
