Beef & Guinness Stew

• 1-2 tablespoons vegetable oil
• 2 pounds lean shoulder of beef, cut into 2cm /1 inch chunks
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery sticks, chopped
• 2 cloves garlic, chopped
• 150 milliliters beef stock (3/4 cup)
• 500 milliliters Guinness (2 cups / 16 fl. oz.)
• Salt & pepper
• 1 bay leaf
• 15 grams dark chocolate (0.5 oz.), optional
• 15 grams corn flour / corn starch (1 tbsp), optional

1. In a large saucepan, heat the oil over medium-high heat. Once your oil is hot, brown the beef. Do it in 2 batches if you need to, to allow an even browning on all pieces. Set aside.
2. In the same pan, fry the onion, garlic, carrots and celery, about 3-5 minutes, before adding the meat back.
3. Pour in the stock, Guinness, and bay leaf and season to taste. Add the chocolate if you find it too bitter.
4. Bring to a boil then lower the heat and simmer for about 11/2 hours, or until the liquid has reduced. If the sauce isn't thick enough, remove the meat and carrots from the pan using a slotted spoon. In a small bowl, mix a few tablespoons of sauce with 1 tbsp corn flour, whisk until well combined and pour back into the sauce. Let boil for about 10-15 minutes, until the sauce has thickened, then tip back the meat.
5. Serve with mashed potatoes.
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vegetable oil, lean shoulder of beef, onion, carrots, celery, garlic, beef stock, salt, bay leaf, chocolate, corn

Taken from food52.com/recipes/34421-beef-guinness-stew (may not work)