Beef in Guinness

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            FOOD FUNNY
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Here's a true one from Mary Jane Heisterkamp in Morrow, Georgia:

A cousin and his wife went to nutrition classes and were learning
about "carbs." The instructor mentioned that a brownie has the
same amount of carbs as a biscuit. The cousin's wife didn't miss
a beat and commented, "I think I'll just have my gravy over a brownie
from now on."

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            TODAY'S RECIPE
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The cultures of northern Europe have long traditions of cooking
with beers and ales. This English-style recipe calls for Guinness
stout, a rich, dark beer that is available almost everywhere in the
world. Any other dark beer could be used, but it wouldn't be quite
the same.

Beef in Guinness

2 lbs (900 g) beef stew meat, trimmed of excess fat
and cut into 2-inch (5 cm) pieces
About 1/4 cup (60 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
4 Tbs (60 ml) olive oil
A 14.9-oz can or bottle Guinness stout
2-3 onions, chopped
1 lb (450 g) baby carrots
3-4 ribs celery cut into 1-inch (3 cm) pieces
3-4 turnips, peeled and quartered
2-4 cloves garlic, finely chopped
The grated zest of 1/2 orange
A bouquet garni made from a few sprigs parsley, thyme,
and a bay (laurel) leaf

Dredge the beef in the seasoned flour, shaking off the excess.
Heat the oil in a heavy pot over high heat and brown the meat on
all sides. Transfer the beef to a slow cooker if you are using one.
Add the remaining ingredients and bring to a boil. Cover tightly
and bake in a preheated 300F (150C) oven, or simmer over a very
low flame on the stove top, or cook in the slow cooker set on
high, for 2 to 3 hours. Discard the bouquet garni before serving.
Serves 4 to 6.
Received on Fri Mar 10 06:51:15 2006