From: tim
Date: Thu, 14 Mar 2002 20:24:38 -0700 (MST)
Since St. Patty's day is coming up, our local paper has published a set of
Guinness-infused recipes from the Chicago Tribune. I haven't tried any of
these out, but I intend to the next time I pull my head out of the pile of
compiler code it's currently buried in.
Beef and Guinness Stew
Six to eight servings
2 pounds lean stewing beef, trimmed of fat and cut into 2-inch cubes
3 tablespoons vegetable oil
2 tablespoons flour
salt
freshly ground pepper
ground red pepper
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tablespoons tomato puree, dissolved in 1/2 cup water
1 1/2 cups Guinness or other stout
2 cups carrots, cut in bite-size chunks
sprig of thyme
1. Pat the meat dry and toss in a bowl with 1 tablespoon oil. In a second
bowl, combine flour, salt, pepper, and a pinch or two of red pepper. Toss
the meat in this mixture until all the pieces are coated.
2. Heat remaining oil in a deep frying pan or Dutch oven over high heat.
Brown the meat on all sides. Add the onions, garlic, and tomato puree to
the pan; stir well, cover the pan and cook over medium heat for 5 minutes.
Add 1/2 cup Guinness to the pan, and, as it begins to boil, scrape the
bottom with a wooden spoon to dissolve any meat bits.
3. Add remaining beer, carrots, and thyme. Stir, cover the casserole, lower
the heat and simmer atop the stove for 2 to 3 hours, stirring occasionally.
Alternatively, cook in a pre-heated 300-degree oven. Taste and adjust
seasoning as desired.
4. Garnish with chopped parsley and serve with mashed or boiled potatoes.
(From "The Complete Book of Irish Country Cooking," by Darina Allen)
Tim Lloyd, lloyd@>>>>>>>>>>
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