"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef & Guinness Stew Recipe Recipe

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This recipe for Beef & Guinness Stew Recipe, by , is from Your Serve!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Pride
Added: Friday, June 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs lean stewing beef

3 Tbsp oil

2 Tbsp flour

Salt, pepper and a pinch of cayenne

2 large onions, coarsely chopped

1 large clove garlic, crushed (optional)

2 Tbsp tomato puree, dissolved in 4 Tbsp water

1-1/4 cups Guinness stout beer

2 cups carrots, cut into chunks

Directions:
Directions:
Trim the beef of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan, cover and cook gently for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

Personal Notes:
Personal Notes:
Recipe Source: The Complete Book of Irish Country Cooking by Darina Allen

 

 

 

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