Irish Beef Stew with Dark Beer Sauce

Ingredients

• 500 g beef
• 250 g flour
• 2 onions
• 1 Garlic clove
• 1 Tbsp clarified butter
• Salt
• Pepper
• 0.5 l Guinness
• 1 bay leaf
• 250 g potatoes (starchy, boiled)
• 250 g potatoes (starchy, peeled and boiled)
• 1 tsp baking powder (powdered)
• 75 ml buttermilk
• 3 tbsp chives sprigs
• 60 g butter (soft)
• flour (for kneading and shaping)
• 1 Broccoli

Instructions

1. 1.

   For the stew: peel and slice onions and garlic into strips. Dice the beef and mix with 1 tbsp flour in a bowl. Heat clarified butter in a pot, brown the meat, season with salt and pepper. Add onion strips and halved garlic clove. Pour in Guinness and add bay leaf. Bring to a boil, cover and bake at 160°C (fan) for 90 minutes.

2. 2.

   For the Irish dumplings (Boxty): grate raw potatoes and squeeze out excess liquid into a bowl, letting the potato starch settle on the bottom.

3. 3.

   Add the pressed potatoes to a bowl, then press over the boiled potatoes (this prevents browning).

4. 4.

   Mix remaining flour with baking powder and add. When the potato starch has settled, pour off the liquid. Add the settled starch to the potato-flour mixture. Stir in buttermilk and 2 tbsp chives, season with salt and pepper, and knead in 35 g butter. Knead briefly on a floured surface and shape into slightly flattened dumplings; let rest for about 10 minutes.

5. 5.

   Grease a baking sheet with a little butter, place the dumplings on it and bake 30 minutes before the stew finishes cooking.

6. 6.

   Meanwhile, clean, wash and cut broccoli into not-too-small florets. Boil in plenty of salted water for about 3 minutes, drain and shock in cold water. About 8 minutes before serving, heat remaining butter (≈20 g) in a pan, warm the broccoli over low to medium heat, season with salt and pepper.

7. 7.

   Plate the Guinness stew with dumplings and broccoli, sprinkle with remaining chives.