Beef & Guinness Style Dark Malt Braise with Champ Mash – Authentic Ireland Recipe

Ingredients for Beef & Guinness Style Dark Malt Braise with Champ Mash (4 Servings)

• 1.25 lbs (or 2.5 cups) cubed beef chuck, prepped into bite-sized pieces
• 1.5 cups sweet carrots and parsnips, washed and trimmed
• 1 cup scallion-mashed potatoes (champ)
• 1 medium onion and 3 cloves garlic, finely minced with dark roasted malt broth/stout
• 1.5 tbsp traditional Ireland seasoning (thyme, rosemary, bay leaf, tomato paste)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed beef chuck for 5 minutes.
2. Add minced onion, garlic, dark roasted malt broth/stout, and thyme, rosemary, bay leaf, tomato paste, stirring for 2 minutes until deeply aromatic.
3. Add sweet carrots and parsnips and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in scallion-mashed potatoes (champ) right before serving warm.