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1
For the stew:
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2
Season the beef with a bit of sea salt and ground black pepper. In a large bowl, toss the beef chunks in the all-purpose flour until coated. Set aside.
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3
Heat the oil in a large skillet on moderate heat. Add the garlic and shallots to the skillet and saute until the garlic is fragrant and onions are translucent, approximately 2-3 minutes. Add the beef to the skillet and sear the exterior for approximately 4 minutes.
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4
Add the carrots, mushrooms, tomato paste, fresh thyme, and 1 cup of Guinness. Increase the heat to medium-high and bring to a simmer. Simmer for approximately 5 minutes, stirring occasionally to make sure tomato paste breaks down.
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5
Remove from heat and transfer to a slow cooker. Add the remaining Guinness and the beef stock. Cook on low for 3.5 - 4 hours total. At around the 2 hour mark, if you are finding that you want a thicker gravy, remove approximately 1 cup of juices from the slow cooker with a baster and put it into a mug or bowl. Add the cornstarch into the cup of gravy, as well as the cold water. Whisk vigorously until the cornstarch has dissolved. Add it back to the slow cooker and stir.
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6
For the potatoes:
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7
Quarter the peeled potatoes and place them in a pot of water. Bring to a boil and allow to boil for approximately 20 minutes or until the potatoes soften enough to break apart with a knife. (If you can stick a knife through the potato and it slides off when you lift, they are ready.) Drain the potatoes; make sure you get rid of any excess water.
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8
Mash the potatoes slightly. Add butter, milk and horseradish. Continue to mash or whip with a hand mixer until you get the consistency you want. Add more butter or milk if needed, and add more horseradish if you'd like a stronger flavour (like I do!)
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9
Plate up some potatoes and ladle beef and gravy over the top. Dig in!
