Irish Beef and Guinness Stew with Root Vegetables

Shopping list

• 800 g Stewing beef, diced

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• 2 tbsp Olive oil

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• 2 piece Onions, sliced

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• 3 clove Garlic cloves, crushed

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• 3 piece Carrots, peeled and chopped

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• 2 piece Parsnips, peeled and chopped

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• 500 g Potatoes, peeled and quartered

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• 440 ml Guinness (gluten-free variety if available, or use gluten-free stout)

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• 400 ml Gluten-free beef stock — check label

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• 2 tbsp Tomato purée

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• 3 piece Fresh thyme sprigs

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• 1 piece Bay leaf

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• 1 tsp Black pepper — freshly ground

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• 1 tsp Sea salt

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Step by step

1. 1

   Heat 1 tablespoon olive oil in a large, heavy-based casserole dish over medium-high heat. Brown the beef in batches, setting aside once golden.

2. 2

   Add the remaining oil and fry the onions for 5 minutes until softened. Stir in the garlic and cook for 1 minute.

3. 3

   Return the beef to the pot. Add the tomato purée and stir for 1 minute, then pour in the Guinness, scraping up any sticky bits from the bottom.

4. 4

   Add the stock, thyme, bay leaf, salt and pepper. Bring to a gentle simmer, cover, and cook on the hob over low heat for 1 hour 30 minutes.

5. 5

   Add the carrots, parsnips and potatoes. Cover and simmer for a further 45 minutes until the vegetables are tender and the beef is melt-in-the-mouth.

6. 6

   Check seasoning, remove the bay leaf and thyme stems, and serve hot in deep bowls.