Guinness Stew

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GUINNESS STEW

Recipe adapted by Charlie from Gourmet Magazine

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 (I use Coleman's)
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.

[KathyBorn]

Thanks Charlie, sounds good. I just might make it tomorrow instead of the
salmon. Kathy in Cambridge>

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Posted and Emailed

"KathyBorn" <kath...@aol.com> wrote in message
news:20010318004905...@ng-mb1.aol.com...

I hope it works well for you. I sure do like it!

Charlie