Irish Style Guinness® Double Beef Stew
with Cheddar Cheese, Peas and Mash
- Milk
- Barley
- Cereals containing gluten
- Soya
- Wheat
- Sulphites
- Cereals containing gluten
- Soya
- Wheat
- Barley
- May contain traces of allergens
Slightly smoky and umami-rich, Guinness® paste is one of our favourite unique ingredients to add depth to sauces! Complete with tender beef, carrots and fluffy potato mash, this Irish inspired dish is filled with hearty and warming flavours often found in Irish cooking.
Ingredients
450 grams
Potatoes
1 unit(s)
Leek
1 unit(s)
Carrot
480 grams
British Beef Mince
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Dried Thyme
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat May be present: Cereals containing gluten, Soya, Wheat, Barley)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
120 grams
Peas
Not included in your delivery
1 tbsp
Plain Flour
250 milliliter(s)
Water
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
b) Chop the potatoes into 2cm chunks (no need to peel).
c) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
a) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
b) Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thin half moons.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the carrot, leek and beef mince.
c) Fry until the mince has browned, 6-8 mins. Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
d) Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
a) Once the mince has browned and the veg has softened, add the dried thyme, garlic and flour (see pantry for amount).
b) Cook until it forms a paste, 1-2 mins - you've made a roux!
c) Next, stir in the Worcester sauce, Guinness® paste, red wine stock paste and the water (see pantry for amount), a little at a time, 1-2 mins.
d) Bring to the boil, then lower the heat and simmer, stirring until thickened, 3-4 mins.
a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
c) Meanwhile, pop the peas in a small microwaveable bowl. Cover with a plate and microwave until piping hot, 1 min. Drizzle with oil, season with salt and pepper.
a) Share the mashed potatoes between serving bowls.
b) Top with the Irish style Guinness® beef stew and serve the peas alongside.
c) Sprinkle with the cheese to finish.
