Beef & Guinness Stew

• 2 tablespoons vegetable oil
• 2 1/4 pounds beef lean shoulder of, cut into 2cm /1 inch chunks
• 1 onion chopped
• 2 carrots sliced
• 2 celery sticks chopped
• 2 cloves garlic chopped
• 5/8 cup beef stock
• 1 ounce guinness
• salt
• pepper
• 1 bay leaf
• 1 3/8 tablespoons dark chocolate optional
• 2 tablespoons corn flour / corn starch, 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.

vegetable oil, beef lean shoulder, onion, carrots, celery, garlic, beef stock, guinness, salt, pepper, bay leaf, chocolate, corn flour

Taken from www.yummly.com/recipe/Beef-_-Guinness-stew-1649337 (may not work)