Guin­ness Stew

Centre Daily Times (Sunday) - - Food -

Yield: 4 to 6 serv­ings

1 pound beef round or other slow-cook­ing cut 2 ta­ble­spoons oil

Salt and pep­per

3 medium-sized onions, sliced

3 to 4 car­rots, sliced

3 to 4 ribs of cel­ery, chopped

5 to 6 pota­toes, sliced thick

2 ta­ble­spoons all-pur­pose flour

20 ounces stout beer, such as Guin­ness

Bou­quet garni (a few sprigs of pars­ley, a few sprigs of thyme and a bay leaf tied to­gether)

Chopped pars­ley, to taste

Pre­heat oven to 400 de­grees. Cut beef into 1-inch cubes. Heat the oil in a Dutch oven or other large pot with a lid that can be placed in the oven. Sea­son meat with salt and pep­per and sear un­til golden brown on all sides. Re­move from pot with slot­ted spoon.

Put the onions, car­rots, cel­ery and pota­toes in the pot, sea­son with salt and pep­per, and cook with­out brown­ing un­til the onions are soft­ened and translu­cent. Re­turn meat to pot, stir in flour, and cook for 1 minute. Add the Guin­ness slowly, bring to a boil and add the bou­quet garni. Cover, and cook in the oven for 2 hours. Re­move the bou­quet garni, test for sea­son­ings, sprin­kle with fresh pars­ley and serve.

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