Beef & Guinness stew Recipe

In a large saucepan, heat the 1 tbsp vegetable oil over medium-high heat until it shimmers. Brown the 1 kg shoulder of beef in batches if necessary, ensuring each piece gets a good sear. This creates a flavorful crust that will deepen the stew. Remove the browned beef and set aside.

Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the liquid has reduced and the beef is tender. If the sauce isn't as thick as you'd like, use a slotted spoon to remove the meat and carrots from the pan.

In a small bowl, whisk a few tablespoons of the warm sauce with 1 tbsp corn flour until smooth. Stir this mixture back into the stew. Bring it to a gentle boil for another 10 to 15 minutes, stirring occasionally, until the sauce has thickened to coat a spoon. Return the meat to the pot.