1. For the Stew: 2. In a large pot, heat oil until very hot. Add beef and brown on all sides. Add onions and tomato paste and cook for 2 minutes. 3. Add Guinness and cook until it is reduced by half. Add brown sugar, mustard, red wine vinegar, beef cubes, cloves and 500 ml (2 cups) water. Bring to a boil, add mushrooms and simmer until beef is tender, about 1 hour. 4. In a small bowl, mix cornstarch with 90 ml (6 tbsp) water, add to simmering beef while stirring. Simmer for 5 minutes. Season with salt and pepper to taste. 5. For the Boxty: 6. In a large bowl, mix potatoes, egg and seasoning until well blended. Add flour and mix until it sticks together. 7. Divide mixture into 4 portions (about 125 ml/1/2 cup per portion), shape each into a ball and place on a floured surface. Using a rolling pin, roll each to a 12-inch round. While working, keep Boxties floured to prevent sticking. 8. Place Boxties into a heavy skillet over medium heat, fry until golden brown on both sides. Placed on a warmed plate and ladle 1 cup of the stew onto each Boxty and fold over. ---------------------------------------------------------------------------
Nutrition
Ingredients
