Cooking Index - Cooking Recipes & IdeasBeef And Guinness Stew Recipe - Cooking Index

Beef And Guinness Stew

Type: Meat
Courses: Main Course, Soup
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozStewing beef
3 tablespoons 45mlOil
2 tablespoons 30mlFlour
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Cayenne
2   Onions - coarsely chopped (large)
1   Garlic clove - crushed
2 tablespoons 30mlTomato puree - diluted with
4 tablespoons 60mlWater
1 1/4 cups 296mlGuinness stout
2 cups 220g / 7.8ozLargely-diced carrots
1 section  Fresh thyme
  Chopped parsley - for garnish

Recipe Instructions

Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.

Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree oven until the meat is tender, 2 to 3 hours.

Garnish the beef with parsley and serve.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A32 broadcast 11-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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