An easy to cook, hearty stew made with diced beef, Denhay Streaky Bacon and a decent glug of ‘the black stuff’. The perfect way to celebrate St Patrick’s Day. Enjoy.
Serves 8 people Prep 20 minutes Cook 240 minutes
1 tbsp olive oil
1.5kg – 2kg of Irish Stewing Steak
12 strips of Denhay Unsmoked Streaky Bacon
3 carrots, peeled and cut into 1cm slices
2 onions, peeled and thickly sliced
440ml can Guinness (any stout will do)
1 tbsp Mushroom Ketchup
1 tbsp of Red Currant Jelly (to sweeten, and soften the stout)
1.5 tbsp flour
1 tbsp fresh thyme leaves, chopped
Place a large flameproof casserole dish over a high heat and add the oil. Place the bacon in the dish and cook for 2/3 minutes, add the carrots and onion. Cook for 4 more minutes. Preheat the oven to 140°C, gas mark 1.
Season the surface of the stewing steak and dust in flour, and add to the casserole dish (containing bacon, carrots and onion). Stir until all the stewing steak is browned.
Add the can of Guinness, Mushroom Ketchup, and red currant jelly and bring to the boil, stirring occasionally. Cover and place the dish in the oven for 3 hours. Remove the lid and cook for a further hour, turning the meat once or twice to allow it to brown evenly.
Serve over a baked potato or rice.
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