Recipe for Paddys Day

This recipe comes from Joanne from The Citrus Restaurant where we shall be celebrating St Patricks Day tonight. A simple and satisfying stew to be tried asap chez nous...
Beef & Guinness Stew
1kg cubed beef ( bourguignon)
50cl guinness
beef stock
1 onion
Garlic
300g carrots
Potato ( optional)
Thyme
Salt/pepper
Oil
A little flour
Marinate the beef in the guinness over night with the seasoning. Drain, reserving the marinade.
Heat the oil, add the chopped onions, garlic & beef. Colour.Add flour.
Add the guinness marinade & beef stock. Cook slowly for an hour. Add the vegetables ( the starch from the potato help thicken the sauce)
Cook for a further 30 mins & serve with pan-fried cabbage & mashed potatoes

Bon Appetit!

Beef bourguignon without the Burgundy

Meant to post this for Paddys Day, but here you go ...
Beef Bourguignon is a fabulous french stew which is a fool proof recipe and a perfect dinner party dish when you've got a gang to feed.
However, if you replace the burgundy with guinness, for a real Irish twist, the result is a lush creamy stew that goes down really well with mashed spuds and a glass of red.
Here's my fav recipe :

Prep time: 15 min - Cook time: 3 hours


2 big onions, chopped
2 large carrots, sliced in rounds
Olive oil
1 packet of lardons( bacon bits)
I kilo of stewing beef, cut small
1 can guinness
Mixed dried herbs
2 garlic clove, peeled
1/2 kilo mushrooms, sliced
salt and pepper

In a large heavy pot cook the onions and carrots in the oil on medium heat until soft, about 8 minutes.
Add the bacon and continue cooking and stirring for 8 minutes.
Add the meat and cook, turning several times, until browned on all sides. Sprinkle the meat with salt and pepper. Add the herbs, the garlic and the guinness. Cover, turn down the heat, and let simmer for at least two hours.
Meanwhile cook the mushrooms in oil until soft and add to the stew after about two hours.
Simmer until meat tender.
Serve with mashed spuds sprinkled with fresh parsley.

Et voilà! Bonne Appetit!