Irish Boxty & Guinness Stew - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 cups stewing beef
1/3 cup diced onion
2 tablespoons tomato paste
1/2 cup Guinness stout
1 teaspoon brown sugar
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 beef bouillon cubes
2 whole cloves
2 cups water
1 cup button mushroom
3 tablespoons cornstarch
6 tablespoons water
salt and pepper
1 1/2 cups day-old mashed potatoes
1 egg
1 pinch salt and pepper
1 cup flour

Preparation

For the Stew:
In a large pot, heat oil until very hot. Add beef and brown on all sides. Add onions and tomato paste and cook for 2 minutes.
Add Guinness and cook until it is reduced by half. Add brown sugar, mustard, red wine vinegar, beef cubes, cloves and 500 ml (2 cups) water. Bring to a boil, add mushrooms and simmer until beef is tender, about 1 hour.
In a small bowl, mix cornstarch with 90 ml (6 tbsp) water, add to simmering beef while stirring. Simmer for 5 minutes. Season with salt and pepper to taste.
For the Boxty:
In a large bowl, mix potatoes, egg and seasoning until well blended. Add flour and mix until it sticks together.
Divide mixture into 4 portions (about 125 ml/1/2 cup per portion), shape each into a ball and place on a floured surface. Using a rolling pin, roll each to a 12-inch round. While working, keep Boxties floured to prevent sticking.
Place Boxties into a heavy skillet over medium heat, fry until golden brown on both sides. Placed on a warmed plate and ladle 1 cup of the stew onto each Boxty and fold over.