Guinness Stew With Irish Cheddar Mashed Potatoes

Serves: 6-8 Prep time: 30 min Cook Time Time: 2 hrs Total Time: 2hrs 30min

Ingredients

6 strips of Johnston’s thick-cut bacon chopped

2lbs beef cubed

1 bay leaf

3 sprigs of thyme

3 large carrots chopped

4 sticks celery chopped

1/2 lb mushrooms chopped (optional)

4 heaping tsp of Herb’s Crushed Garlic

1/4 cup parsley chopped

1 large onion chopped

1 med turnip chopped

6 cups potatoes chopped

4 cups chicken broth

1 sm can tomato paste

3 tbsp Worcestershire sauce

1 tbsp cornstarch

salt & pepper

1/2 cup of Dubliner Irish Cheddar

2 tbsp butter

2 tbsp cream

12oz Guinness Beer

Directions

In a deep skillet over medium-high heat cook your bacon and then set aside leaving the drippings in the pan. In the pan with the drippings add the beef and season with salt and pepper and sear until all sides are brown and then remove from the pan. In the same pan add carrots, celery & onion and cook until soft. Stir in garlic and tomato paste and then pour in the Guinness & Worcestershire. Let it come to a simmer and stir. Add the beef back in along with the chicken broth, bay leaf and thyme. Cover and simmer for 1 hr then add the turnip and mushrooms and simmer for another hour or until the veggies are soft. While your stew is simmering boil, strain, and mash the potatoes with butter, cream and salt & pepper to taste and then stir in the cheddar and parsley. Once the veggies in your stew are ready remove the bay leaf and thyme branches. If your stew is thin mix a tbsp of cornstarch with a tbsp of water to form a slurry and mix it into the stew to thicken. Repeat the step if needed. Stir the bacon into the stew. Plate & Enjoy!

Recipe Author/Source

Photos Hofstede’s Country Barn

Recipe inspired by Host The Toast