Beef & Guinness Stew
 
 
2 lb.  beef shin meat
2 oz.  all-purpose flour salt and pepper oil for frying
1 large  onion, sliced
1 large  carrot, sliced
1/2 pint  guinness
1   bay leaf
4 oz.  pitted prunes, soaked in water
2 Tbsp  chopped parsley
 
have your butcher cut meat into 1-inch cubes, reserve shin bone to add 
later. season the flour with salt and pepper and toss the meat in the 
flour. heat the oil in a large saucepan or casserole and fry the beef 
cubes until browned all over. add the onion and cook for a few minutes 
then stir in any remaining flour. add the carrot, guinness and 3 cups 
water, stirring well to combine. bring to a boil, add the bay leaf and 
shin bones, cover and simmer gently (or braise covered in a 300-degree 
oven) for 2-3 hours until the meat is tender. 
 
half an hour before the end of cooking time, add the prunes, remove the 
bay leaf, and adjust seasoning as desired. sprinkle with chopped parsley 
and serve with potatoes. 
 
 
 
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-- 
(ID: 3311) Mirror: rec.food.recipes: Fri, Mar 4, 2005


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