IRISH BEEF STEW IN STOUT WITH MUSHROOMS

Tender Irish beef casseroled in stout with a hint of orange…delicious accompanied with a dollop of creamy Colcannon.

Preparation

Slice the onions. Slice the celery. Roughly chop the carrots. Pare the oranges. Thickly slice the chestnut mushrooms.

1 Preheat the oven to 160’C (fan 140’C) gas 4. Heat the oil in an ovenproof casserole dish then brown the meat, adding a few chunks at a time.
2 Add the onion, celery and carrots, cook for a few minutes then sprinkle in the sugar and flour and mix around to soak up the juices. Gradually stir in the stout with 100ml water.
3 Add the thyme, the orange parings (use a potato peeler to pare the rind) and salt and pepper, to taste. Cover and cook in the oven for 90 minutes or until the meat is tender, stirring in the mushrooms halfway through.

Mystery Man

It was an amazing dish it goes a amazingly well with potatoes I will definitely make it again, but put in some vegetables as a side dish it makes it very tasty as well as healthy also if children are having it replace the beer with something that will make the flavour still nice but more appropriate for children.
Annick Ross

This was lovely made it for St Patrick's Day, I just added new potatoes to eat with soda bread. I give this recipe excellent rating will definitely do it again.
Frances

Made this last night and will def make again. I never did it in the oven instead I did it in the hob in a flat pan with a lid, worked just as well.