Irish Beef Stout Stew (Serves 6 - 8)
900g or 2 pounds boneless beef (cuts from the front shoulder or rear work best)
Salt and pepper
30ml or 2 Tbsp flour
30ml or 2 Tbsp olive oil
1 medium onion, chopped
4 garlic cloves, chopped
10ml or 2 tsp thyme
30ml or 2 Tbsp raw cane sugar or brown sugar
340ml or 12 oz bottle of stout beer
125ml or ½ cup red wine
170ml or 6 oz can of tomato paste
3 beef bouillon cubes
450g or 1 pound carrots, peeled and sliced
450g or 1 pound potatoes, cut into pieces
Loaf of crusty bread for serving
Coat the beef cubes in salt, pepper and flour until well covered.
Heat oil in 5- 6lt or 5-6 quart pot until sizzling.
Brown the beef cubes in the oil and set aside.
Add onions, garlic, ½ tsp salt, thyme and sugar and sauté for 5 minutes.
Pour half of the beer and the wine into the pot, scrape the bottom of the pot to remove any leftover bits of beef.
Add the remaining beer, tomato paste and bouillon cubes and bring to a boil, then stir in the beef, carrots and potatoes. Allow to boil for 20 minutes with lid on.
Transfer lidded pot to the Wonderbag, place on a cloth or mat, seal and allow to stand for 3 hours.
To thicken the stew, mix 15ml or 1 Tbsp of flour with cold water, then add to pot and stir.
Serve with crusty bread.