Irish Guinness Beef Stew

Melt butter with oil over medium/high heat in sauté pan.

Cut your beef into large cubes and brown them in the sauté pan. While it is cooking, salt and sprinkle the meat with flour.

Brown the bone marrow as well.

Set aside on a plate.

Add the chopped onion to the sauté pan.

Peel the carrots, cut them into sections and add them to the pan.

Cook for 2-3 minutes then glaze with Guinness beer. Bring to a boil. Scrape the bottom of the pan with a spatula to catch the juices from the beef.

Add the spices, bay leaf, 2 stalks of parsley and one third of the beef stock.

Add the pieces of meat and the leek cut into sections.

Season with salt and pepper.

Cook, covered, for 2 hours, regularly adding broth when the broth in the pan thickens.

In the meantime, cook your green peas in salted water for 12 minutes and set aside.

Just before serving, adjust the seasoning and add the green peas .

Serve with chopped parsley and steamed potatoes.