Updated Saturday, August 28th, 2004
Yield: 6 to 8 servings
This Irish Beef Stew goes from ordinary to outstanding with the addition of a cup of Guinness stout. Adding root vegetables like turnips will make it extra hearty.
Season beef with salt and pepper; toss beef chunks in flour until well coated.
Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches. When all are browned, remove beef from pan and add onions and garlic. Cook over medium heat until onions are translucent.
Return beef to pot and add carrots, potatoes, turnips, stout, and broth. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beef is tender.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111