Irish stout stew and mash recipe
 This rich, meaty stew is the perfect winter warmer. Beef and Irish stout melt together to create wonderfully tender comfort food. Each serving provides 1138 kcal, 97g protein, 82g carbohydrate (of which 24g sugars), 41g fat (of which 16g saturates), 13g fibre and 2.8g salt. olive oil, for frying 500g/1lb 2oz shin of beef, cut into medium-sized cubes 1 onion, finely diced 1 small parsnip, peeled and finely diced 1 stalk celery, finely diced 1 carrot, finely diced 3 garlic cloves, crushed2 tbsp tomato purée 6 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 1 tbsp plain flour 200ml/7fl oz Irish extra stout 200ml/7fl oz beef stock salt, to taste 2 tbsp chopped parsley, to serve olive oil, for frying 500g/1lb 2oz shin of beef, cut into medium-sized cubes 1 onion, finely diced 1 small parsnip, peeled and finely diced 1 stalk celery, finely diced 1 carrot, finely diced 3 garlic cloves, crushed 2 tbsp tomato purée 6 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 1 tbsp plain flour 200ml/7fl oz Irish extra stout 200ml/7fl oz beef stock salt, to taste 2 tbsp chopped parsley, to serve 2 large Maris Piper potatoes, peeled and roughly chopped1 tbsp butter 45g/1½oz Parmesan, grated 125ml/4½oz full-fat milk, warm salt and freshly ground black pepper 2 large Maris Piper potatoes, peeled and roughly chopped 1 tbsp butter 45g/1½oz Parmesan, grated 125ml/4½oz full-fat milk, warm salt and freshly ground black pepper Method For the stew, heat the olive oil in a large pan and once hot, add the beef cubes. Season the beef with salt on all sides while it is browning. Once the beef is browned all over, remove it from the pan. Add the onion, parsnip, celery and carrot and cook for 8 minutes, or until softened. Add the garlic and cook for another minute. Stir in the tomato purée, stirring well and cook for another two minutes. Add the fresh thyme, rosemary and bay leaves to the pan and mix thoroughly. Add the beef back into the pan, sprinkle in the flour and mix well, then pour in the stout and mix well again. Pour in the beef stock, bring the mixture to a simmer, cover the pan and cook on a low heat for 1 hour and 45 minutes. For the mash, boil the potatoes in a pan of boiling, salted water for about 20 minutes or until fork-tender, then drain and mash. Gradually mash in the butter, Parmesan and milk. Mix until completely smooth, then season with salt and black pepper, to taste To finish the stew, after an hour and 45 minutes, remove the lid and let it cook uncovered for a further 15-20 minutes, or until the stew has thickened and the beef is tender. Before serving, mix in 2 tablespoons of chopped parsley. For the stew, heat the olive oil in a large pan and once hot, add the beef cubes. Season the beef with salt on all sides while it is browning. Once the beef is browned all over, remove it from the pan. Add the onion, parsnip, celery and carrot and cook for 8 minutes, or until softened. For the stew, heat the olive oil in a large pan and once hot, add the beef cubes. Season the beef with salt on all sides while it is browning. Once the beef is browned all over, remove it from the pan. Add the onion, parsnip, celery and carrot and cook for 8 minutes, or until softened. Add the garlic and cook for another minute. Stir in the tomato purée, stirring well and cook for another two minutes. Add the fresh thyme, rosemary and bay leaves to the pan and mix thoroughly. Add the beef back into the pan, sprinkle in the flour and mix well, then pour in the stout and mix well again. Pour in the beef stock, bring the mixture to a simmer, cover the pan and cook on a low heat for 1 hour and 45 minutes. Add the garlic and cook for another minute. Stir in the tomato purée, stirring well and cook for another two minutes. Add the fresh thyme, rosemary and bay leaves to the pan and mix thoroughly. Add the beef back into the pan, sprinkle in the flour and mix well, then pour in the stout and mix well again. Pour in the beef stock, bring the mixture to a simmer, cover the pan and cook on a low heat for 1 hour and 45 minutes. For the mash, boil the potatoes in a pan of boiling, salted water for about 20 minutes or until fork-tender, then drain and mash. For the mash, boil the potatoes in a pan of boiling, salted water for about 20 minutes or until fork-tender, then drain and mash. Gradually mash in the butter, Parmesan and milk. Gradually mash in the butter, Parmesan and milk. Mix until completely smooth, then season with salt and black pepper, to taste Mix until completely smooth, then season with salt and black pepper, to taste To finish the stew, after an hour and 45 minutes, remove the lid and let it cook uncovered for a further 15-20 minutes, or until the stew has thickened and the beef is tender. Before serving, mix in 2 tablespoons of chopped parsley. To finish the stew, after an hour and 45 minutes, remove the lid and let it cook uncovered for a further 15-20 minutes, or until the stew has thickened and the beef is tender. Before serving, mix in 2 tablespoons of chopped parsley.