MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. John's Stout Stew
Categories: Beef, Pork, Beer, Vegetables, Mushrooms
Yield: 10 Servings
4 lb Beef; in 1-1/2" cubes
24 oz Yellowbelly St. John's Stout
- Beer or Guinness
8 c Good beef stock
8 sl Bacon; crisp cooked, crumbled
1 c Orange juice
1 Whole nutmeg; grated
2 ts Cracked black pepper
3 Fresh rosemary sprigs;
- chopped
4 tb Fresh thyme
1/2 ts Ground cloves
6 cl Garlic; chopped
2 sm Red onions; minced
2 lb Carrots; in coins
1 lb Parsnip; in large chunks
1 lb Turnip cut; large chunks
1 lb Pearl onions
2 lb Fingerling yellow or red
- potatoes
3 c Button mushrooms
Season the beef with salt and pepper then dredge the cubes in plain
flour before browning them in some canola oil in a large frying
pan. Work in small batches so as not to crowd the pan. This will
make browning the beef easier.
Transfer the cooked beef to a very large covered roasting pan or
large dutch oven. I often use a large enamel covered turkey
roaster. To the roasting pan add the beer, beef stock, bacon,
orange juice, nutmeg, pepper, rosemary, thyme, cloves, garlic, and
onions.
Place the covered roaster or large dutch oven in a 325 F/165 C oven
for about 2 hours.
Meanwhile peel, wash and chop the carrots, parsnip, turnip, and
pearl onions.
Toss the vegetables in a little olive oil, pepper and sea salt.
Place them on a cookie sheet and roast in a 425 F/218 C oven for
about 20 to 30 minutes.
Add the roasted vegetables to the slow cooked beef along with the
uncooked potatoes.
Return to the oven for about another 30 to 40 minutes or until the
potatoes are fork tender. In the last 10 minutes of cooking time
add the mushrooms.
Serve with Irish Soda Bread.
Recipe FROM:
http://www.rockrecipes.com
Uncle Dirty Dave's Archives
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