This recipe is inspired by my recent trip to Ireland and a packet of crisps, to be precise. I went to Dublin to visit family and whilst there we visited the Guinness Factory – a must for tourists.
It’s a great place to go and takes you through the history and process of brewing, and at the very top you’ll get a great view of Dublin on all sides whilst enjoying a pint of the ‘black stuff’.On the way down through the gift shop I picked up a pack of Guinness Chilli Beef crisps which later gave me the idea to create a chilli beef and ale stew. Ireland isn’t known for its spicy food but is known for Guinness and meat stews so I’ve created my own spicy take on things. I’ve also used my slow cooker for the first time in this recipe.
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped (leave the seeds in if you want it hotter)
- 400g diced Irish beef
- 1 celery stick, chopped
- 2 carrots, peeled and chopped
- 1 tbsp tomato puree
- 1 tbsp butter
- 1 tbsp flour
- 1 tsp cayenne chilli powder
- 2 bay leaves
- 1 beef stock cube
- 400ml Guinness
Heat the vegetable oil in a large saucepan and then cook the onion, garlic and chilli until soft.
Add the beef and brown and then add in all the other ingredients.
If you are using a slow cooker add the whole mixture to you slow cooker. Top up with a little water (about 100ml) and cover. Cook on a low heat for 4 – 6 hours.If you are just using a saucepan cook on a low heat, cooking times will vary.
Six hours later…
Serve with good old-fashioned mashed potato and season to taste. A good accompanying beverage would be a pint of Guinness – if you like!