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Irish beef and Guinness stew with carrots, shallots and fresh herbs with creamy mashed potatoes


  • 1.2kg Irish beef rump, cut into 3cm cubes
  • 1 tbsp plain flour
  • 3 tbsp olive oil (PREGO)
  • 2 cloves garlic, chopped
  • 12 shallots, peeled
  • 3 carrots, peeled and sliced
  • Fresh seasoning
  • 1 tbsp plain flour
  • 600ml Guinness
  • 2 sprigs thyme
  • Few bay leaves
  • 2 sprigs rosemary
  • Few parsley leaves
  • You will also need a piece of string to tie up the herbs

For the creamy mashed potatoes

  • 600g potatoes, peeled and cubed
  • 30g Irish butter
  • Fresh seasoning
  • 150ml evaporated milk


Start this recipes by mixing together the beef cubes with the flour to coat slightly (this will help to thicken the sauce) Heat the oil in large pan and brown the beef cubes all over in 2 batches. Remove the browned beef from the pan and put aside. Add the garlic, shallots and carrots to the pan and sauté for 5 minutes until slightly browned. Return the meat back to the pan, season well with salt and pepper, and sprinkle over the flour. Stir well to coat the beef cubes, then pour in the Guinness to deglaze the pan. Bring the liquid to boiling point, and then pour the ingredients into an oven-proof casserole dish. Cover with the lid and continue to cook in the oven for 1 ½ hours, or until the meat is cooked and tender. When the beef stew is ready, you may need to thicken the sauce with a tablespoon of corn flour if it is too thin. Meanwhile, you can cook the potatoes for the mash in a pan with hot water. When the potatoes are cooked, drain away the water and mash till smooth to remove any lumps. Add in the butter, milk and season well with salt and pepper. Mix well to a smooth consistency. When you are ready to serve, Spoon the Irish beef and Guinness stew into a deep serving plate with creamy mashed potatoes on the side. This dish is best served with Irish soda bread.

Suggested accompanying wine: DELICATA Grand Cavalier Barrel Matured Merlot D.O.K. Malta


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