Beef Stew (Irish Guinness and Whiskey)

Irish Beef, like Irish whiskey and Guinness, is exported throughout the world, so you should have no problems, sourcing your ingredients. In Ireland, unlike in many European countries, cattle are reared on open green pastures and this is one of the reasons Irish beef is of such high repute. You need to plan ahead for this recipe. It's very easy, but the secret lies in the long marination of the beef. The Guinness and Powers whiskey sauce comes up an absolute dream. "Its like eating velvet," one guest said years ago. Powers Irish Whiskey is robust, with oaky and spicy notes, so perfect for this hearty stew. If you cannot find Powers, use Jameson instead.

2 lb 4 oz Irish braising steak (1 kg)
12 dried chestnuts
½ Spanish onion, finely chopped
2 tsp. extra-virgin olive oil
1 tsp. brown or Demerara sugar
1 tsp. all-purpose flour, unbleached
2 tsp. red wine (Bordeaux or Burgundy)
2 tsp. Powers Irish Whiskey
 
Marinade:
8 oz Guinness (220 mL)
4 tsp. Powers Irish whiskey
12 oz water (330 mL)
2 tsp. extra-virgin olive oil
½ Spanish onion, chopped
2 ribs celery, thinly sliced
1 bay leaf
8 black peppercorns
1 clove
½ tsp. ground allspice
sea salt

THREE DAYS BEFORE:
Combine all marinade ingredients in large mixing bowl. Add beef, trimmed of fat, and allow to marinate in fridge for two or three days, turning meat several times daily.

THE DAY BEFORE:
Cover dried chestnuts with water in a bowl and leave to soak overnight.
 
THE DAY OF:
Remove meat and drain, reserving marinade.

Heat olive oil in heatproof casserole. Add meat and chopped onion and brown on all sides, then add chestnuts and brown briefly.

Pour 300 mL of marinade over the meat. Cover and cook, 90 minutes in cool oven (150°C) adding more marinade - but not all - as needed.

Remove casserole from oven, sprinkle with sugar, add whiskey and simmer on hob, uncovered for 15 minutes, turning until sugar has melted and browned.

Whisk flour into remaining marinade, add wine, pour over mixture and return to oven or heat on hob until sauce has thickened.

Skim off any fat from liquid, check if sauce requires salt and pepper and remove bay leaf.

Serve immediately alongside homemade mash potatoes, green beans and Cabernet Sauvignon.