MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Guinness Stew
Categories: Stews
Yield: 6 Servings

2 lb Lean boneless chuck; cut
-into 1-1/2" cubes
1/3 c Flour
6 tb Lard or vegetable oil
1 ts Dry mustard (I use
-Coleman's)
1 ts Sugar
3 tb Tomato paste
1 1/4 c Beef broth
12 oz Guinness
1 cl Garlic; crushed
1 md Green pepper; cut into
-1x1/4" strips
1/2 lb Mushrooms; sliced
1 lg Onion; cut in half
-lengthwise and then into
-thin slices

MMMMM-----------------------BOUQUET GARNI----------------------------
3 Parsley sprigs
1/2 ts Thyme
1 Bay leaf
8 Peppercorns

Preheat oven to 300°F. Pat the meat dry. Dredge the meat with the
flour - shaking off the excess. Heat the lard in a large skillet over
medium high heat. Add as much of the meat as will fit in a single
layer without crowding and brown on all sides. Transfer to a 4 qt
casserole or dutch oven and repeat with the remaining meat. Pour off
and discard the fat in the skillet.

Mix the mustard, sugar and tomato paste with 1/4 cup of the beef
broth in a small bowl until blended. Pour the remaining cup of beef
broth into skillet and heat to boiling, scraping up any brown bits on
the bottom of the pan. Add the tomato paste mixture, the Guinness,
garlic, and bouquet garni to the skillet. Bring to a boil, then pour
over the meat in the casserole.

Cover and bake for 2-1/2 hours. Add the pepper, mushrooms, and onion
and bake for 30 minutes longer.

Recipe by Charlie (Liam) Gifford

Recipe FROM: <https://web.archive.org/web/20170327112508/
http://recfoodcooking.org/sigs/Charlie (Liam) Gifford/
Guinness Stew.html>

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