Stout and plenty of tomato puree give this beef stew a wonderfully rich flavour. Serve it with some colcannon or some buttered new potatoes.
- 900g beef stewing steak, cubed
- 3 tbsp. plain flour
- 2 tbsp. oil
- 450g carrots, chopped into chunks
- 1 onion, diced
- 6 potatoes, diced
- 2 garlic cloves, finely chopped
- 175g tomato puree
- 500ml beef stock
- 330ml Irish stout beer
- 1 tbsp. corn flour dissolved in 1 tbsp. cold water
- Salt and black pepper
Toss steak in flour, salt and pepper. Heat oil in a large frying pan and add the steak in batches, frying until browned.
Layer carrots, onion, potatoes and garlic in a slow cooker. Top with the beef. Mix tomato puree, stock and beer, then pour over the beef and veggies. Cover and cook on low for 7-8 hours or high for 5-6 hours. For the last hour of cooking, add the dissolved corn flour, stirring well to combine.