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Guinness Stew Recipe

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This recipe for Guinness Stew, by , is from The Ultimate Black Belt Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Cosentino
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. rump steak, cut into 1" cubes
2 1/2 tablespoons olive oil
2 large sweet onions - chopped
2 cloves garlic - crushed
1/4 cup all-purpose flour
1 C. Beef stock
12-oz Guinness
2 large carrots - sliced
2 bay leaves
1/2 tsp thyme
black pepper - freshly ground
chopped parsley - for ganish

Directions:
Directions:
Heat 1 tbsp olive oil in a pan and saute onions on med heat until pale golden (about 5-7 min.) Add garlic, cook 1 minute longer. Remove from pan and drain on an absorbent paper towel.

Heat the remaining oil in a larger pan, add meat and cook quickly on med-high heat to brown on all sides. Reduce heat, stir in flour until all meat is coated.

Blend through stock to form a thick, smooth sauce. Add Guinness and stir until the mixture begins to simmer.

Add onions and garlic, carrots, herbs and pepper, stir until combined.

Simmer gently, unvcovered for 1 1/2 hours to allow sauce to reduce and thicken, stirring occasionally to prevent sticking.

Serve garnished with the chopped parsley.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I personally like my Guinness stew with a side of home made mashed potatoes.

 

 

 

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