Approx. 3.3 pounds Shin Beef, cut into 2” cubes
2 medium onions peeled and sliced
1 T. flour seasoned with salt and pepper
2 c. Guinness
1 c. beef stock
I pack ready-roll puff pastry
Place the cubed shin beef and the onion in a casserole dish and coat with the seasoned flour. Pour in the Guinness and the stock and bring to simmer gently on the hob. Cover with a tightly fitting lid and place in an oven preheated to 140 Celsius for at least 2 ½ hours until beef is tender.
Cook pastry as per the pack instructions, cut into individual portions about 5” by 5” square. Serve with creamy mashed potatoes and spring greens.
For this recipe be sure to use shin beef as it is well suited to the long slow cooking process. Stewing steak tends to disintegrate, as opposed to shin beef which has gelatinous fibres running through it.
From my dear friend Sue, who shared it from this link St. Patrick’s Day 2010.
- shin beef
- beef stock
- ready roll puff pastry