• Guinness Stew

    From Ben Collver@1:105/500 to All on Wednesday, April 17, 2024 09:06:08
    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
    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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    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)