Ingredients:
2 ox cheeks, diced
2 tbsp oil
Salt and pepper
8 shallots or small white onions
4 carrots
12 potatoes
500ml of Guinness
600ml of beef stock
1 tbsp of Worcestershire sauce
1 tbsp Rosemary
1 tbsp thyme
Method:
Cut the beef into chunks and season with salt, pepper and olive oil.
Preheat a casserole pan and brown off the beef on all sides.
Lift the beef out of the pan and place the shallots and carrots in the pan.
Cook the vegetables for 5 minutes and return the beef to the pan with the Guinness and beef stock.
Sit the potatoes in the liquid and sprinkle with rosemary and thyme.
Place the lid on the pan, then place in the oven for 4 hours at 150°c or until the beef is tender.
Enjoy!
Products Used:
.jpg?auto=format%2Ccompress&bluhash=f4c7f6e69ff5c33377ec063529fd70f7&w=60&h=60&fit=crop&s=a02cc823abd98b953fd67d1d0e5e9775)
