Irish-Style Beef & Stout Stew
A single portion of Irish cooking, ready in 28 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Boil the potato cubes in salted water for 10–12 minutes until a knife slides in easily, then drain. Cook them separately because the stout's acidity stops raw potato from softening.
- 2
Meanwhile, fry the onion in a splash of oil over a medium heat for 6–8 minutes until soft and golden. Tip onto a plate.
- 3
Turn the heat to high and sear the beef for 1–2 minutes until browned but still pink inside. Add to the onion.
- 4
Pour the stout and stock into the pan and bubble for 4–5 minutes until reduced by about a third.
- 5
Return the beef, onion and potato, heat through for 1 minute, season and serve, with bread if you like.
