Beef stew

Guinness is a beer capable of adapting to multiple dishes and becoming multifaceted. Sweet and elusive at the same time, it manages to add a personal and unique imprint to every combination.

Guinness and beef stew are a winning combination because they manage to amplify a strong and decisive character that complements each other in every aspect. The choice to add plums, cashews and Colonnata lard allows us to offer a high-level taste sensation that is excellent for the most demanding palates.

The dark beer will give a bitter aftertaste to contrast with the plums. Obviously, like many other dishes, it is excellent if eaten the next day!

Ingredients

• 500g of beef stew
• 50 g of butter
• 1 and a half cans of Guinness
• 1 medium blonde onion
• 500 ml of meat broth
• 3 carrots
• 180 g of pitted plums
• 180 g of cashews
• 60 g of Colonnata lard
• salt just enough
• pepper to taste
• 4 tablespoons of extra virgin olive oil

Preparation

Flour the stew. Heat a large pan on the heat and fry the lard with a little butter until it is completely melted. Pour the floured beef pieces into the pan and brown them lightly. Add a knob of butter if necessary.

Cut the onion into thin slices and add it to the pan together with the carrots chopped into irregular cubes, the pitted plums and the cashews. Add salt and pepper and mix vigorously with a wooden spoon. Pour in the beer and meat broth.

Cover with a lid and leave to cook over a low heat for 1 hour and 45 minutes, until the meat is tender. Check the cooking, stirring and, if necessary, add a few ladles of broth. If there is too much liquid left at the end of cooking, leave the pan uncovered on the heat to allow it to thicken.

Spectacular served with baked new potatoes!