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     Title: Beef & Guinness Stew
Categories: Beef, Stew
     Yield: 1 Batch

     6    Bell peppers
     2    Garlic heads; up to 3
          Extra virgin olive oil
     1 kg Lean beef; up to 2 kg, cubed
     4    Brown onions; sliced
     1 tb Tomato paste
     1 l  Beef or vegetable stock -OR-
   1/2 l  Stock; plus:
   1/2 l  Passata
   400 ml Can Guinness
     1 tb Herbs (Rosemary, Marjoram,
          -Oregano, Parsley)
     2    Fresh bay leaves; up to 3

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     3    Potatoes; up to 4, cubed
     1 lg Orange sweet potato; cubed
     1    Parsnip; cubed
     1    Swede; cubed
     1 c  Butternut pumpkin; cubed
     1 c  Frozen or fresh peas

 Preheat oven to 180 C.

 Place 6 large bell peppers into baking pan, together with 2 or 3
 heads of garlic. (Yep, I know it seems a lot, but once they are baked
 they are very, very mellow... and so, so very delicious!) Drizzle
 with extra virgin olive oil, thoroughly coating skins of both garlic
 and peppers and bake for around 40 minutes. Turn at least once to
 promote even cooking. Once cooked, remove peppers and place in
 freezer bags and tie off - this aids in the eventual removal of
 non-digestible skin). Squeeze garlic from husks and mash. Once the
 peppers have cooled sufficiently to handle, deseed and slice or dice
 ~ your choice. In same (hot) pan add cubed/diced beef steak. Season
 with freshly ground black pepper and toss through the bell pepper
 juices/oil. Return baking dish to oven and cook for around 30
 minutes, tossing meat once or twice during this time (saves on
 standing over cook top browning meat in a casserole!) Into large,
 heavy based (preferably Le Crueset) Dutch oven/casserole, add 2 tb
 olive oil and saute 4 large, finely sliced brown onions. Add the
 mashed garlic and add 1 tb tomato paste. Fry for 1 minute.

 Add 1 L beef stock, or half and half of beef stock and passata (tomato
 puree) then add the roasted beef. Stir well and add 1 large can of
 Guinness - secret ingredient! can substitute plain old lager/beer,
 but the Guinness gives it a lovely dark, rich gravy! - then add the
 beef and stir well. Add peppers. Add freshly chopped herbs of choice
 (around 1 tb all up - I use rosemary, marjoram, oregano, parsley &
 bay.) Simmer for at least 1 hour - preferably 2. This will be much
 nicer day two (or three, if it lasts that long!) Serve with boiled
 then mashed potatoes (boiled with a couple of cloves of garlic, then
 smashed and add 1 whole egg - gives a lovely creamy texture to the
 mash & the heat of the spuds cooks the egg) and whatever vegetable
 you like. Main serving accompaniment is thickly sliced crust bread
 with lashings of fresh REAL butter!

 Sometimes I add chopped potato, sweet potato, frozen peas, turnips,
 pasnips, swedes, pumpkin to the stew at intervals so that all veg are
 cooked (but not stewed to obliteration) by the time the meat is
 cooked & tender. Other times I serve up an 'Irish Stew' - meat,
 onions, potato, with other veg on the side. All I can say is that the
 roasted meat cubes really, really were delicious - much more so than
 cubed/diced meat which was stir fried at the stove top and then
 stewed. PLUS it had the juices from the capsicum/garlic to infuse
 before the slow cooking process started. Family gave it a
 wholehearted thumbs up - and they were thoroughly smitten with my
 previous method!

 Recipe by LadyJane

 Recipe FROM: <https://web.archive.org/web/20170327132524/
 http://recfoodcooking.org/sigs/LadyJane/Beef %26 Guinness Stew.html>

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