I have never cooked with Guinness, although I have eaten steak and Guinness pie during my various trips to the UK. I found this recipe and also managed to ‘borrow’ a bottle of Guinness from my mother. This flavoursome stew was the result.
6 large lamb chops
2 tsp salt
2 tsp black pepper
125 ml plain cake flour
3 Tspn olive oil
2 medium onions, chopped
1 Tspn garlic flakes
3 Tspn tomato puree
250 ml Guinness
5 cups beef stock
2 cups cold water
2 bay leaves
1 tsp rosemary
4 large carrots, peeled and chopped
4 large potatoes, peeled and cut into quarters
2 Tspn cornflour plus 2 Tspn cold water
250 ml frozen peas
In a bowl, mix pepper, salt and flour. coat the chops in the flour mixture. Heat the olive oil in a large pot and brown the coated chops. Remove from the pot. Add a little more olive oil and fry the onions and garlic with 2 tablespoons of the cold water. Stir in the tomato paste. Add the meat back to the pot and cook for a few more minutes.
Add the Guinness, beef broth, rest of the water, bay leaves, and rosemary. Stir with a wooden spoon and ensure any bits on the bottom of the pot are loosened.
Bring to the boil and then turn down and simmer for 25 minutes.
Add the chopped carrots and potatoes and cook for another 30 minutes until the vegetables are soft.
Mix the corn flour in the water to make a paste. Add to the saucepan and stir through. Add the peas and cook for a further 7 minutes.
Serve with rice.