Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash

An Image of the finished stew.

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Ingredients

• 4 slices bacon, sliced
• 1 pound beef, cut into bite sized pieces
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
• 1 (15 ounce) can Guinness Draught (or 2 cups beef broth)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 pound potatoes, cut into bite sized pieces
• 2 carrots, cut into bite sized pieces
• 8 ounces mushrooms (quartered)
• salt and pepper to taste
• 1 medium head cauliflower, cut into florets
• 1 tablespoon butter
• 1 cup Irish white cheddar (or aged white cheddar), shredded

Directions

1. Cook the bacon in a large sauce pan over medium heat

   and set aside, reserving the grease in the pan.

2. Add the beef and brown on all sides before setting aside.

3. Add the onions and cook until tender, about 3-5 minutes.

4. Add the garlic and thyme and cook until fragrant, while

   stirring, about a minute.

5. Add the Guinness and deglaze the pan before adding the

   broth, bacon, beef, Worcestershire sauce and tomato paste,

   bringing to a boil, reducing the heat and simmering, covered,

   until the beef is just falling apart tender, about 2-3 hours.

6. Add the potatoes, carrots and mushrooms and simmer until

   the vegetables are tender, about 10-20 minutes.

7. Meanwhile, steam the cauliflower until tender and mash

   with the butter and cheese until they have melted.

*(Optional) Place the stew in a baking dish or dishes, place the

cauliflower mash on top and bake in a preheated 350F oven until

the sides are bubbling and the top is a light golden brown, about

20 minutes.*

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This Recipe Is Published Here

bon appetit