Chunks of beef, potatoes and carrots stewed together in Guinness for a rich and comforting stew then topped with a puff pastry top. Divine!
I am proud to report that I am a qualified gym instructor now. I am so happy! I never thought I would have done this until I actually went out to do it. Now I am all the happier for it. So, the point I am trying to make is this – if you too are thinking of doing something, just believe in yourself and go for it. Don’t suffer by paralysis from analysis.
Moving on from the inspiration of the day, here is a recipe I tried over the weekend.
I was in Dublin over the Christmas Holidays and had excellent beef and Guinness stew. I knew I had to replicate it. After some searching I found a recipe that looked fool proof. The results were really good and I want to share it with you.
This was made in a pressure cooker. I stewed it for about an hour. If you are cooking it on the stove, the original recipe calls for it to be stewed for 2 hours.
Recipe for Traditional Irish Guinness and Beef Stew Pie
Adapted from Clodagh McKenna’s Beef and Guinness Stew
To be blended
1 stalk of Celery (roughly chopped)
3 Carrots (roughly chopped)
1 Onion (peeled)
For the Stew
800gm Stewing Beef Chunks
4 Potatoes (peeled and cut into chunks)
3 Carrots (peeled and cut into chunks)
250gm Chestnut Mushrooms (halved)
1 Tbsp Vegetable Oil
80gm Bacon (cubed)
500ml water mixed with 2 Beef Stock cubes
2 packets of Bouquet Garni