RECIPE COMPLIMENTS OF MSUAA
 |
| Photo by TimeFramePhoto.com |
Ingredients
2 pounds beef stew cubes1 tsp salt
1/8 tsp pepper
1 tsp garlic powder
1/2 cup flour
2 tablespoons extra-virgin olive oil
1 large onion, sliced
1 herb bouquet of parsley, sage, rosemary, thyme and bay leaf
1 - 2 cups beef stock
1 cup Guinness beer
4 Yukon Gold potatoes, cubed
4 carrots, sliced on diagonal
Salt and pepper
Parsley, chopped
Heat oil in non-stick skillet. Meanwhile, pat beef dry with paper towel and season with salt, pepper and garlic powder. Lightly dredge seasoned beef in flour, coating evenly. Brown meat in skillet, being careful not to burn. Add onions and saute till translucent.
Transfer browned beef mixture from skillet to large pot or dutch oven. Add herb bouquet, along with 1 cup beef stock and 1 cup Guinness. Cover and simmer over low heat, stirring frequently for approximately two hours or till tender. Do not allow beef to burn.
Remove herb bouquet with slotted spoon and discard to compost pile.
Add potatoes and carrots, and extra beef stock as needed to simmer vegetables till tender. Adjust salt and pepper to desired taste; garnish lightly with chopped parsley.
Serve with French baguette, dumplings or mashed potatoes, and favorite vegetable side dish.
Serves four Spartan-sized appetites.
No comments:
Post a Comment