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Guinness Stew Recipe

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This recipe for Guinness Stew, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hal Schlais
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 lb lean Stewing Beef
3 T Oil
3 T Flour
1 T Salt
1 T freshly Ground Pepper
Pinch of Cayenne
2 lg Onions, coarsely chopped
1 lg Clove Garlic crushed (optional)
2 T Tomato puree, dissolved in 4 T water or 2 T Tomato Paste in 3/4 C water
1 1/4 C Guinness (10 fl oz)
2 C Carrots, peeled and cut into chunks

Directions:
Directions:
Preheat the oven to 300. Trim the meat of as much fat and gristle as you can and cut into cubes of about 1 1/2 inches, and toss in a bowl with 1 T of the oil to coat lightly. Season the flour with the salt, pepper and cayenne. Coat the meat with the flour mixture by sprinkling the flour mixture over the meat as you toss it. Brown the meat on all sides in two batches in a dutch oven over medium-high heat, heating 1 T of the oil (or less) first and then adding the meat.
Add the onions and carrots and saute for a few minutes till the onions are glazed. Add the crushed garlic for just a minute or so (don't burn it) and then the tomato puree. Let this simmer for about 5 minutes. Pour in the Guinness and cover with a lid and place it in the oven for 2 to 3 hours till the meat is tender. Adjust the salt and pepper.

Personal Notes:
Personal Notes:
This is based on a stew we had in Ireland.

 

 

 

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