Beef Veal: Beer Beef Stew 15 by Recipe Cottage

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	Beer Beef Stew 15

		GUINNESS STEW 2 lbs. lean boneless chuck, cut into 1.5 inch cubes 1/3 cup flour 6 tbs. lard or vegetable oil 1 tsp. dry mustard 1 tsp. sugar 3 tbs. tomato paste 1.25 cups beef broth 12 oz. Guinness 1 garlic clove, crushed Bouquet garni: 3 sprigs parsley, 1/2 tsp. thyme, 1 bay leaf and 8 peppercorns 1 medium green pepper, cut into 1 inch by 1/4 inch strips 1/2 lb. mushrooms, sliced 1 large onion, cut in half lengthwise and then into thin slices 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 2.5 hours. Add the pepper, mushrooms and onion and bake for 30 minutes longer. Makes 4 to 6 servings.