BEEF & GUINNESS STEW

Stew Ingredients: Potato Ingredients:

2 pounds lean beef stew meat 1 pound Yukon gold potatoes

2 Tbsp olive oil 1/4 cup chopped chives

1/4 cup beef bone broth concentrate 1/4 cup heavy cream

1 cup portabella mushrooms chopped small 2 Tbsp Kerrygold butter

1 cup chopped carrots 2 Tbsp chopped parsley

1 large yellow onion Roux Ingredients:

1 bottle Guinness Extra Stout Beer 1/4 cup Kerrygold butter

1tbsp fresh chopped thyme 3 tbsp flour

2 Tbsp tomato paste

2 cups beef stock

Directions:

Heat olive oil in stock pot over medium high heat.

Season beef generously with salt and pepper.

Brown beef in batches and set aside.

Chop onion and add to stock pot, saute' until just softening.

Add beef back into stock pot, pour in Guinness and beef stock.

Braise over medium heat for 2 1/2-3 hours until tender.

Add carrots, mushrooms, thyme, bone broth concentrate, and tomato paste.

Make butter and flour roux by whisking flour into melted Kerrygold.

Mix roux into stew and let simmer, covered, for 1-2 hours

Make Potatoes:

Peel and chop potatoes.

Bring large pot of salted water to a boil.

Boil potatoes until softening, 10-15 minutes.

Warm heavy cream in small saucepan with chopped chives.

Add boiled potatoes, warmed cream & chives, and 2 Tbsp Kerrygold into large mixing bowl with 2 tsp salt and 1 tsp black pepper.

Beat with hand mixed until just incorporated. Do not over beat.

Serve stew in a bowl, topped with scoops of the potatoes and garnished with chopped parsley.

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