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Prep Time: 45 Minutes Cook Time: 3 Minutes |
Ready In: 48 Minutes Servings: 8 |
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This recipe is from the cookbook Food & Folklore of the 1,000 Islands by Pamela and Michael Sykes. It's served at the Toucan/Kirkpatrick's in Kingston, ON, Canada, where we ate this past summer. I haven't tried it yet, but it sure looks good! Ingredients:
2 1/2-3 lbs stewing beef |
1/2 cup flour |
3 celery ribs, 1-inch pieces |
5 -6 parsnips, 1-inch pieces |
1 medium turnip, cut into large pieces |
1/4 teaspoon rosemary |
1/4 teaspoon thyme |
1/2 teaspoon black pepper |
water |
1/2 pint guinness stout (drink the other half!) |
2 beef bouillon cubes, dissolved in 1 cup hot water |
2 tablespoons flour, mixed well with 1 cup water as thickener |
1 tablespoon oil |
2 tablespoons butter |
3 garlic cloves, crushed |
5 -6 medium carrots, 1-inch pieces |
3 medium onions, cut into large pieces |
5 -6 medium potatoes, cut into large pieces |
1/4 teaspoon oregano |
1/2 teaspoon basil |
salt and pepper |
Directions:
1. Cut the stewing beef into 1 pieces.
2. Melt butter and add the oil in a large, heavy pot.
3. Dredge the beef in flour and add to the pot.
4. Sear on all sides to seal the meat.
5. Add celery, onion and garlic and cook 3 minutes longer.
6. Add all spices except salt and pepper.
7. Add the bouillon and enough water to cover the ingredients.
8. Bring to a boil and immediately lower the heat to a simmer.
9. Simmer for 3 to 3 1/2 hours, then add all vegetables and cook until tender.
10. Add salt and pepper to taste.
11. Thicken with the flour and water mixture; add Guinness.
12. Adjust seasoning to taste.
13. Serve with Irish soda bread or other crusty loaf bread.
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