Ingredients
Beef rump steak, cut into cubes
Onions, cut into cubes
Carrots, cut into cubes
Garlic, finely chopped
Celery sticks, cut into cubes
Parsnip, peeled and cut into cubes
Rosemary
Guinness beer
Beef stock
Potatoes
Butter

Method

In a pan over high heat, seal the beef from all sides. Add all the vegetables and cook for about 10 minutes. Add the beer and leave to reduce by half in volume. Add the fresh rosemary and beef stock.

Bring to boil and simmer for about 30 minutes or until the beef is tender.

Serve with mashed potatoes and warm crusty bread.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Cafe, Qawra.

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.