Aye Chef - Cooking with style

This is a great dish to serve as a main course, I made it for 2009 Yule celebration and now I will make it again tomorrow for my birth-date. Being a very popular Irish dish, it is suited for nearly all occasions, just make enough to help second servings :-)

Ingredients: (serves 4)
2 tablespoons olive oil
900 gram stewing beef (shoulder or rib), cut into thin slices
1 onion, chopped
2 leeks, sliced
2 carrots, sliced
2 celery sticks, sliced
2 garlic cloves, finely chopped
1 and 1/4 cups well reduced beef stock
2/3 cups Guinness beer
1/4 cups butter
75 grams fat bacon, trimmed and diced
115 grams wild or cultivated mushrooms, sliced
50 grams shallot onions, left whole
1/4 cups plain flour
salt and ground black pepper

Heat oil in a pan and brown the meat. Transfer to a casserole. Saute the vegetables in a pan.

And vegetables to meat and add the garlic. Add stock and Guinness. Season. Cover and bring to boil, then reduce the heat and simmer for about 1.5 hours.

Remove meat, strain liquid and reserve. Discard vegetables.

Clean the casserole and saute the bacon, mushrooms and shallots in the butter for 5-10 minutes. When tender, sprinkle in the flour and cook, stirring over a low heat for 2-3 minutes, then slowly blend in the reserved liquid. Return meat to casserole and reheat. Serve with mashed potatoes.

Source: The Irish Heritage Cookbook by Biddy White Lennon & Georgina Campbell