Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.
Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.
1. Beef - Use any stewing or braising beef, usually sold pre cut into small pieces ideal for this recipe. Otherwise, get a slow cooking cut like chuck or boneless short rib, then cut the beef into pieces. Look for beef that's nicely marbled with fat for best results!2. Red Wine, Guinness or Stout - will add incredible extra flavour into this soup broth! I use all 3, and enjoy them all. If you love Irish Beef Guinness Stew, you'll know what the Guinness does to add flavour.
Red wine - any dry, full bodied red wine. Cab Sauv and Merlots are ideal.
Guinness Beer and Stout are dark beers, labelled as such on the cans. You should find these at most liquor stores. Use some, drink some - or tip the whole can in an simmer for longer with the lid off!
Non alcoholic sub - add 400g/14 oz can of crushed tomato, 2 tsp Worcestershire sauce. This will add alternative flavour to compensate.
3. Storage - Like stew, it's even better the next day! Will keep for 4 to 5 days in the fridge. Also freezes perfectly.4. Nutrition per serving.