Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, beef in guinness with celeriac purée,yorkshire pudding and veggies. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Beef in Guinness with celeriac purée,Yorkshire pudding and veggies is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Beef in Guinness with celeriac purée,Yorkshire pudding and veggies is something that I have loved my whole life.

What better way to celebrate St Patrick's Day than with this delicious and hearty beef and Guinness pie, accompanied by some smooth and silky colcannon. The cider and Guinness combo is what makes it unique. It's excellent by itself or served with a little champ and soda bread.

To get started with this recipe, we have to prepare a few components. You can cook beef in guinness with celeriac purée,yorkshire pudding and veggies using 14 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Beef in Guinness with celeriac purée,Yorkshire pudding and veggies:

1. Get casserole
2. Get 2 small onion
3. Take 1 clove garlic
4. Take 2 tsp brown sugar
5. Prepare 2 tsp plain flour
6. Get 125 ml Guinness
7. Take 375 ml beef stock
8. Get 1 bay leaf
9. Get 2 stick thyme
10. Get celeriac purée
11. Take 1 celeriac
12. Get 1 potato
13. Get 250 ml milk
14. Take 1 tbsp butter

Serve the beef stew with Irish soda bread or biscuits. Guinness Stout adds bold flavor to this hearty beef stew. Use round or lean chuck in this recipe. This Irish beef stew, slow-simmered with a bottle of Guinness until it's perfectly rich and cozy and delicious, and will warm you up down to your bones.

Steps to make Beef in Guinness with celeriac purée,Yorkshire pudding and veggies:

1. Put the oven on to 180 °C (350°F/Gas 4). Heat half of the oil in a frying pan over high heat and fry the meat in batches until it is browned all over. Add more oil as you need it. Put the meat in a casserole dish. Add the onion to the frying pan and fry gently over a low heat. When the onion starts to brown, add the crushed garlic, and brown sugar and cook until the onion is fairly brown. Stir in the flour, then transfer to a casserole dish. Put the Guinness and stock in the frying pan and bring to the boil, then pour into the casserole dish. Add the bay leaf and thyme to the casserole and season well. Put the lid on and put the casserole in the over for 2 hours.
2. Peel and chop the celeriac. Put the pieces into a bowl of water as you cut them. Put the potato and celeriac in saucepan with the milk and bring to the boil. Cover and cook for 15 minutes, then mash everything together with the milk. season well and add the butter.
3. Additional side instead of yorkshire pudding: Spread 4 slices of baguette with dijon mustard.

I have a long history of making this recipe every year around St. Patrick's Day, and love bringing home a six-pack of stout to make it happen. To make celeriac purée, place celeriac in a large saucepan of cold salted water. Serve beef cheeks with celeriac purée, pickled vegetables and sauce. This hearty beef stew is made with lean boneless chuck that's cooked with carrots, parsnips and turnips and flavored with dark beer.

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