Irish Boxty & Guinness Stew
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 2 cups stewing beef
- 1⁄3 cup diced onion
- 2 tablespoons tomato paste
- 1⁄2 cup Guinness stout
- 1 teaspoon brown sugar
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 beef bouillon cubes
- 2 whole cloves
- 2 cups water
- 1 cup button mushroom
- 3 tablespoons cornstarch
- 6 tablespoons water
- salt and pepper
- 1 1⁄2 cups day-old mashed potatoes
- 1 egg
- 1 pinch salt and pepper
- 1 cup flour
directions
-
For the Stew:
- In a large pot, heat oil until very hot. Add beef and brown on all sides. Add onions and tomato paste and cook for 2 minutes.
- Add Guinness and cook until it is reduced by half. Add brown sugar, mustard, red wine vinegar, beef cubes, cloves and 500 ml (2 cups) water. Bring to a boil, add mushrooms and simmer until beef is tender, about 1 hour.
- In a small bowl, mix cornstarch with 90 ml (6 tbsp) water, add to simmering beef while stirring. Simmer for 5 minutes. Season with salt and pepper to taste.
-
For the Boxty:
- In a large bowl, mix potatoes, egg and seasoning until well blended. Add flour and mix until it sticks together.
- Divide mixture into 4 portions (about 125 ml/1/2 cup per portion), shape each into a ball and place on a floured surface. Using a rolling pin, roll each to a 12-inch round. While working, keep Boxties floured to prevent sticking.
- Place Boxties into a heavy skillet over medium heat, fry until golden brown on both sides. Placed on a warmed plate and ladle 1 cup of the stew onto each Boxty and fold over.
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RECIPE SUBMITTED BY
Chesska
Canada