Serves 4 (From D’Arcy McGee’s Irish Pub)
2 tablespoons (25 mL) vegetable oil
1 pound (454 g) sirloin beef, cubed to 1 inch
½ cup (125 mL) onion, diced
3 tablespoons tomato paste
2 cups (500 mL) Guinness ale
1 teaspoon (5 mL) brown sugar
2 teaspoon Dijon mustard
2 tablespoon red wine vinegar
2 beef bouillon cubes (Knorr is best)
2 whole cloves
2 1/3 cups (325 mL) water, divided
1 ½ cups (375 mL) small button mushrooms, whole
3 tablespoons (50 mL) cornstarch
salt and pepper, to taste
Heat oil in large heavy pot (a cast-iron Dutch oven works well) until very hot; add cubed beef and brown on all sides. Add diced onion and tomato paste; cook 2 minutes.
Add Guinness and cook until ale is reduced by half. Add brown sugar, Dijon mustard, red wine vinegar, beef cubes, cloves and 2 cups water. Bring to a boil, add mushrooms and simmer, covered, until beef is tender, about 45 minutes to 1 hour.
In a bowl, mix cornstarch with 1/3 cup (75 mL) water; whisk to remove any lumps. Add to the simmering beef while stirring. Simmer 5 minutes. Season to taste with salt and pepper.
Serve over mashed potato.