Hello my friends!
Today is St Patrick’s day and for this special occasion, I’m sharing the perfect recipe!
The iconic Irish Guinness beef stew. You’re going to tell me about it once you’ve cooked it…
The recipe, Chef!
- 1.5 kg of beef (bourguignon type)
- 1 bone marrow
- 20 g butter
- 3 tbsp oil (olive or sunflower)
- 100 g flour
- 1 onion
- 3-4 carrots
- 1 leek
- 200 g fresh green peas
- 50 cl Guinness
- 1 l beef stock
- 4-5 bay leaves
- 3 stalks of parsley
- 1 tsp ground ginger
- 1 tsp ground paprika
- Salt & Pepper to taste
Melt butter with oil over medium/high heat in sauté pan.
Cut your beef into large cubes and brown them in the sauté pan. While it is cooking, salt and sprinkle the meat with flour.
Brown the bone marrow as well.
Set aside on a plate.
Add the chopped onion to the sauté pan.
Peel the carrots, cut them into sections and add them to the pan.
Cook for 2-3 minutes then glaze with Guinness beer. Bring to a boil. Scrape the bottom of the pan with a spatula to catch the juices from the beef.
Add the spices, bay leaf, 2 stalks of parsley and one third of the beef stock.
Add the pieces of meat and the leek cut into sections.
Season with salt and pepper.
Cook, covered, for 2 hours, regularly adding broth when the broth in the pan thickens.
In the meantime, cook your green peas in salted water for 12 minutes and set aside.
Just before serving, adjust the seasoning and add the green peas .
Serve with chopped parsley and steamed potatoes.