When you think of slow cooking, you automatically think of a stew! This recipe takes it to a whole new level—it's pure comfort in a bowl. The Guinness adds a rich flavour to the tender, melting beef.
Prep
10 min
Cook
480 min
Serves
4
Difficulty
Easy
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Ingredients
diced beef 500 g
Guinness 250 ml
onion 1 (diced)
carrot ⅔ (diced)
celery 2 (diced)
mushrooms 200 g (sliced)
baking potatoes 800 g (chopped)
beef stock cube 1
tomato purée 1 tbsp
Worcester sauce 2 tbsp
butter 1 tbsp
cornflour 15 g
fresh thyme 1 handful (leaves picked)
Dijon mustard 1 tsp
Method
Dice the onion, celery and carrots. Roughly chop the mushrooms. Pick the thyme leaves. Season the beef with salt and pepper and dust with the cornflour
Add the onion, celery, mushrooms, thyme, Guinness, tomato puree, worcester sauce, mustard and beef stock cube to the slow cooker pot. Stir well then add the beef. Stir again to ensure the beef is coated.
Place the lid on the pot and cook on low for 8 hours. For the last hour set the lid slightly ajar and cook on the high setting.
To make the mashed potato: Peel and chop the potatoes into small chunks. Boil them until soft in salted water. Drain and mash them with the butter. Season to taste.
Once the stew is done, check the seasoning. Then serve with the mashed potatoes. Enjoy!
