This classic Beef and Guinness Stew uses almost a pint of the black stuff to add flavour. Combined with onions and mashed potatoes it’s a winter winner!
- Beef shin, diced (2 kilo)
- Plain flour (2 tbsp)
- Olive oil (1 tbsp)
- Onions, peeled and halved (2)
- Garlic cloves, peeled and diced (2)
- Beef stock (500ml)
- Butter (25g)
- Parsley, chopped (1 small bunch)
Season the flour then use it to coat the beef. Place a pan over a medium heat, add the oil and when it is hot, brown the beef in batches and place into a slow cooker. In the same pan char the onions and add to the pot with the garlic, stock and Guinness.
Place the lid on the slow cooker and cook for 8 to 12 hours.
Spoon the meat into a serving bowl. Pour the sauce and onions into a pan and boil to reduce slightly and adding the butter to thicken it.
Ladle the onions and sauce over the meat and garnish with parsley.
Serve with mashed potatoes.