Winter Sucks, Guinness Stew Helps

The one thing that can help me escape the winter doldrums is a stew like this. Beef and Guinness Stew, on the same level as Beef Bourguignon, Carbonade a la Flamande! Throw is in Guinness Soda Bread is everything is going to be OK.

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Recipes from the Official Guinness Cookbook by Caroline Hennessy

Traditional Beef and Guinness Stew:
2 tablespoons beef drippings or
extra-virgin olive oll
2 pounds (900g) stewing steak, cut into 1-inch (2.5cm) pieces
2 onions, sliced
2 celery stalks, finely chopped
3 carrots, peeled and cut into
2-inch (5cm) chunks
2 tablespoons all-purpose flour
One 14.9-fluid-ounce (440ml) can Guinness Draught Stout
1 cup (240ml) beef stock
1 tablespoon apple jelly or red currant jelly
2 tablespoons tomato paste
1 teaspoon Dijon mustard or Chile Extra Stout
Mustard (page 62)
2 sprigs fresh thyme
2 bay leaves
Sea salt
Black pepper
8 ounces (225g) baby potatoes, scrubbed

Dublin Guinness Storefront Soda Bread:
5½ cups (605g)
whole wheat flour
1½ cups (180g) all-purpose flour
3 cup (60g) old fashioned rolled oats, plus more
for garnish
¼ cup (50g) caster or granulated sugar
1 teaspoon sea salt
1 teaspoon baking soda
3 sticks (12 ounces [340g])
butter, melted
1 pint (480ml) buttermilk
1 cup (240ml) Guinness
Foreign Extra Stout
1 egg