- 800 g of beef, cut into small pieces
- 2 large onions, sliced
- 3 cloves garlic, minced
- 400 g of any vegetables, peeled and cut into small chunks
- 500 ml beef broth
- 400 ml Guinness beer
- 3 tablespoons tomato paste
- 2 tablespoons flour
- Teaspoon of any dried vgetable you have on hand
1. Season the beef generously with salt and pepper. Brown it in a pan in a teaspoon of oil for a few minutes over high heat. Remove and set aside.
2. Reduce the heat to medium. Stir in the onions and cook for 3-4 minutes or until golden. Add the garlic and cook until fragrant.
3. Stir in the flour and tomato paste and cook for a minute or until the paste turns a dark red color. Then, pour in the beer and mix well using a wooden spoon.
4. Stir in the beef broth and a pinch of salt and pepper. Add the beef back into the pot, and add the dried herbs. Bring to a boil.
6. Once boiling, cover and lower the heat to a simmer. Cook for 1 hour.
7. Add any vegetables you have, our recommendation, potatoes, and carrots go well with this dish, but you can also add celery, parsnips, or whatever you have in the back of your fridge.
8. Cover and continue cooking until the beef is falling-apart tender and the veggies are cooked for about 1 more hour.
8. Season to taste, adjusting salt and pepper as needed.