Ingredients:
1kg (2lb) Irish shoulder beef, cut into thin slices
2 Tbl olive oil
1 organic onion, chopped
2 leeks, 2 carrots, 2 celery sticks (organic) chopped
2 cloves garlic
250ml (1/2 pint) well reduced beef stock
125mo (1/4 pint) stout
Salt and black pepper
50g (2oz) butter
75g (3oz) dry cured streaky bacon, diced
100g (4oz) wild mushrooms, if available, sliced
50g (2oz) small onions, peeled
25g (1oz) flour
To cook: Heat the oil in a large pan, brown the meat well. Remove to a pot. Next saute half an onion, leeks, carrots and celery. Add to the meat plus the garlic. Pour in the stock and stout, season. Simmer gently for approx. 1 1/2 hours. Remove the meat from the pot. Strain the liquid. Discard the vegetables. Place the meat back in a clean pot, plus the liquid. Saute the bacon, mushrooms and remaining onion in 25g (1oz) of butter. Add to the pot. Reheat the lot. Blend the flour with the remaining butter. Stir it into the sauce, stirring well. Taste for seasoning. Serve in a deep dish with buttery mash.
Serves 4 - 6
Recipe courtesy of Bord Bia
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