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LOCATION: Recipes >> Beef Veal >> Beer Beef Stew 15

Print this Recipe    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.

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