Braised beef in Irish stout with creamy mash

Feeling the Winter chill? Well this recipe is sure to warm the cockles of your heart, no matter how cold it gets outside! Comfort food at its finest from Bord Bía.

Serves 4-6 

Ingredients

1kg shoulder beef, cut into thin slices

1 tablesp. olive or rapeseed oil

1 onion, chopped

2 leeks, 2 carrots, 2 celery sticks, chopped

2 cloves garlic 

250ml  well reduced beef stock

125ml stout

Salt and black pepper

50g butter 

75g streaky bacon, diced 

100g wild mushrooms, if available, sliced 

50g small onions, peeled 

25g flour

To Cook

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 along with the garlic. Pour in the stock and stout, season. Simmer gently for approximately 1½ 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 of butter. Add to the pot. Reheat the lot. Blend the flour with remaining butter. Stir it into the sauce, stirring well. Taste for seasoning.

Serving Suggestions

Serve in a deep dish with buttery mash.