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Irish Beef & Guinness Stew

This is a rich beef stew featuring Ireland's infamous dark stout beer.
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Servings: 8 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 250 gm bacon chopped
  • 1,4 kg stewing beef or beef cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 300 gm pearl onions peeled and halved
  • 6 medium potatoes chopped
  • 5 medium carrots chopped into coins
  • 3 stalks celery finely chopped (I used our Nutribullet & minced)
  • 2 tbsp minced garlic
  • 1 litre good quality beef stock (I used the Ina Paarman one)
  • 2 cans Guinness stout
  • 1 cup red wine
  • 1 cup sherry
  • 100 gm tomato paste
  • 6 sprigs fresh thyme
  • 2 tsp brown sugar
  • 2 tbsp cornflour
  • 2 tbsp water

Equipment

  • Wonderbag

Method
 

  1. Open up Wonderbag, puff up the pockets of insulation and leave open to air.
  2. In the large pot you plan to use, cook the chopped bacon and set aside.
  3. Add a little olive oil to the pan, followed by the beef, salt and pepper. Brown and set aside.
  4. Add onions, garlic and celery to the pot and fry for 5min.
  5. Add the tomato paste and sugar, and mix, followed by the Guinness and beef stock. Simmer.
  6. Add the red wine and sherry, as well as the thyme sprigs. Simmer.
  7. Put the cooked bacon and browned beef back into the pot.
  8. Bring to the boil and cook for 20min with the lid on.
  9. Place your pot in the Wonderbag (we placed it on a cast iron trivet underneath the pot to prevent it burning our Wonderbag) , place the insulating cushion on top and close it all up so that it looks like this.
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  10. Leave sealed for 3 hours.
  11. After 3 hours open up and lift lid. If the liquid needs thickening, make a slurry with the cornflour and water, add to the pot and mix well.
  12. Serve with mashed potato, rice or warm, crusty Irish soda bread.