Path: swen.emba.uvm.edu!news3.near.net!news.ner.bbnplanet.net!bloom-beacon.mit.edu!news.kei.com!newsfeed.internetmci.com!swrinde!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.idiscover.co.uk From: Sam Waring Newsgroups: rec.food.recipes Subject: COLLECTION(2) Beef and Guinness Followup-To: poster Date: Mon, 18 Mar 1996 21:13:13 GMT Lines: 92 Sender: Mark Alexander Approved: Mark Alexander Message-ID: <199603181735.LAA02353@ci.austin.tx.us> Reply-To: Sam Waring X-NNTP-Posting-Host: alexr.idiscover.co.uk X-Mail2News-Path: redtape.lewisham.gov.uk!alexr.idiscover.co.uk MO> In Richter's in New Haven, they sometimes serve a beef stew called MO> Guinness Stew, whose recipe includes Guinness Stout, and it's very MO> good. I mentioned this in the Food room of Prism bbs and someone MO> asked if I could get the recipe. I thought I had that one, but it seems to have crawled off into a dark corner at the moment. However, I did find the following two that involve beef and Guinness, and which you might like as well. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: IRISH BEEF IN GUINNESS Categories: Beef, Irish Yield: 6 servings 2/3 lb Beef, cubed 1/2 c Flour, seasoned Oil; for frying 2 Onion; sliced 4 Garlic clove; minced 3 Carrot; sliced 1 ts Parsley; minced 1/2 ts Thyme Salt; to taste Pepper; to taste Beef broth 24 oz Guinness Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve. per Sallie Krebs Fidonet COOKING echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: STEAK & GUINNESS PIE Categories: Irish, Beef, Pies Yield: 4 servings 2 1/4 lb Round steak 1 T Flour 1 ts Brown sugar 1 T Raisins; (opt) 5 Onions 10 fl Guinness 8 sl Bacon 3 oz Lard Parsley; chopped 1 Recipe of short pastry* *For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occa- sionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey. per Diane Duane Co. Wicklow, Ireland Fidonet COOKING echo MMMMM * Sam Waring sam.waring@382-91-12.ima.infomail.com * * Disclaimer: The Infomail Association doesn't necessarily agree with * * my opinions and neither do I. * -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.