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IRISH BEEF STEW WITH GUINNESS STOUT

2 tbsp olive oil

3 bay leaves

2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)

1 large yellow onion, peeled and cut into 1/4 inch slices

2 cloves garlic, peeled and chopped

1 tsp dried thyme, whole

1 tsp dried rosemary

2-3 tbsp all-purpose flour

3/4 cup beef stock

1/2 cup Guinness Stout

1 tbsp chopped parsley

1/2 lb carrots, sliced

salt & freshly ground black pepper to taste Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth. Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, 275 F!) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving. Serves 4-6 Tips:

1. Lamb stew is actually traditional in Irish cuisine. You can easily substitute the lamb for the beef in this recipe

2. It's recommended that you use Guinness Extra Stout (bottle) instead of Guinness Draught (bottle or can) with the "widget" inside

3. For more Irish and Guinness based recipes, visit http://www.gigfy.com/recipes.html == Ingredients * 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat * 650g floury potatoes , such as King Edward * 650g waxy potatoes , such as Desirée or Pentland Javelin * 1kg carrots * 2 onions * ½ tsp fresh thyme leaves * chopped fresh chives and parsley, to garnish

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17y ago

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