Ingredients
The following ingredients have 6 Servings
- ¼ cup flour
- Sea salt and black pepper
- 2 ¼ pounds beef shoulder or chuck
- cut into 1-inch chunks
- 1 to 2 tablespoons canola oil
- 1 onion
- roughly chopped
- 3 carrots
- cut into bite-sized pieces
- 2 celery sticks
- roughly chopped
- ⅔ cup beef stock
- About 2 cups Irish stout beer
- such as Guinness
- 14 ounces baby new potatoes
- 1 bay leaf
- Crusty bread
- to serve
Instruction
- Tip the flour onto a plate and season generously with salt and pepper
- Dredge the beef pieces in the flour and then shake off any excess
- Heat the oil in a dutch oven over medium-high heat
- Brown the meat in 2 batches, being careful not to overcrowd the pan
- Remove with a slotted spoon and set aside on a plate
- Add another drop of oil if you need it and then add the onion, carrots and celery
- Fry for 5 minutes before returning the beef pieces to the casserole along with their juices
- Pour in the stock, beer, potatoes and bay leaf and season to taste
- Reduce the heat and gently simmer, partially covered with a lid, for 1 ½ hours, or until the liquid has reduced and the beef is meltingly tender
- Serve with crusty bread
