Beef
and Guinness Casserole
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Irish Style Beef stew,
with its combination of traditional ingredients-potatoes,
carrots, beef, and stout-is a real Irish
classic. As with all classics, there are
as many variations as there are cooks, but
this recipe from Frankie Sheedy, chef at
his family's Spa View Hotel (Lisdoonvarna,
County Clare) has always been my favorite.
Serve this with boiled potatoes.
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2 tablespoons vegetable oil
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2 pounds round or rump beef,
cubed
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3 large onions, sliced
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1/4 cup all-purpose flour
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8 carrots, peeled and thickly
sliced
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1 bunch celery, thickly sliced
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8 cups beef stock or canned
low-salt beef broth
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1 cup Guinness stout
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1 teaspoon caraway seeds
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1 tablespoon raisins
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1 tablespoon tomato puree
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Salt and freshly-ground pepper
to taste
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2 tablespoons minced fresh parsley
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Preparation:
In a large, heavy skillet over high heat,
heat the oil. Add the meat and cook in batches, stirring
constantly, until the meat is lightly browned on all sides,
about 5 minutes per batch. Using a slotted spoon, transfer
the meat to a large pot or Dutch oven.
In the same skillet, saute the onions over
medium heat until soft but not browned, about 5 minutes.
Add the flour and stir to coat the onions. Transfer the
onions to the pot or Dutch oven, then add all the remaining
ingredients except the parsley. Cover and cook over low
heat until the meat is tender, 2 to 2-1/2 hours. Taste
and correct the seasoning and sprinkle with parsley.
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