The best recipe available using beef and stout, and will have no problem in satisfying taste.
- 1 kg shoulder beef (cut into thin slices)
- 1 onion (chopped)
- 2 each of leeks, carrots and celery (chopped)
- 2 cloves garlic
- 250 ml well-reduced beef stock
- 125 ml stout
- salt and black pepper
- 50 g butter
- 75 g streaky bacon (diced)
- 100 g wild mushrooms (if available, sliced)
- 50 g small onions (peeled)
- 25 g flour
- Heat the oil in a large pan, brown the meat well. Remove to a pot. Next sauté half an onion, leeks, carrots and celery. Add to the meat plus the garlic.
- Pour in the stock and stout, season. Simmer gently for approx. 1 ½ hours.
- Remove the meat from the pot. Strain the liquid. Discard the vegetables.
- Place the meat back in a clean pot, plus the liquid.
- Sauté the bacon, mushrooms and remaining onion in 25g butter. Add to the pot. Reheat the lot.
- Blend the flour with remaining butter. Stir it into the sauce, stirring well. Taste for seasoning. Serve in a deep dish with buttery mash.
Recipe courtesy of Bord Bia.