MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: St. John's Stout Stew
 Categories: Beef, Pork, Beer, Vegetables, Mushrooms
      Yield: 10 Servings

      4 lb Beef; in 1-1/2" cubes
     24 oz Yellowbelly St. John's Stout
           - Beer or Guinness
      8 c  Good beef stock
      8 sl Bacon; crisp cooked, crumbled
      1 c  Orange juice
      1    Whole nutmeg; grated
      2 ts Cracked black pepper
      3    Fresh rosemary sprigs;
           - chopped
      4 tb Fresh thyme
    1/2 ts Ground cloves
      6 cl Garlic; chopped
      2 sm Red onions; minced
      2 lb Carrots; in coins
      1 lb Parsnip; in large chunks
      1 lb Turnip cut; large chunks
      1 lb Pearl onions
      2 lb Fingerling yellow or red
           - potatoes
      3 c  Button mushrooms

  Season the beef with salt and pepper then dredge the cubes in plain
  flour before browning them in some canola oil in a large frying
  pan. Work in small batches so as not to crowd the pan. This will
  make browning the beef easier.

  Transfer the cooked beef to a very large covered roasting pan or
  large dutch oven. I often use a large enamel covered turkey
  roaster. To the roasting pan add the beer, beef stock, bacon,
  orange juice, nutmeg, pepper, rosemary, thyme, cloves, garlic, and
  onions.

  Place the covered roaster or large dutch oven in a 325°F/165°C oven
  for about 2 hours.

  Meanwhile peel, wash and chop the carrots, parsnip, turnip, and
  pearl onions.

  Toss the vegetables in a little olive oil, pepper and sea salt.
  Place them on a cookie sheet and roast in a 425°F/218°C oven for
  about 20 to 30 minutes.

  Add the roasted vegetables to the slow cooked beef along with the
  uncooked potatoes.

  Return to the oven for about another 30 to 40 minutes or until the
  potatoes are fork tender. In the last 10 minutes of cooking time
  add the mushrooms.

  Serve with Irish Soda Bread.

  Recipe FROM: http://www.rockrecipes.com

  Uncle Dirty Dave's Archives

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