Beef in Guinness

Beef and vegetables, browned then braised in a broth of Guinness Stout Beer-tender and tasty.

Ingredients:

• 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 tbsp (60 ml) olive oil
• 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

Directions:

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. Add the remaining ingredients and bring to a boil. You can also place the meat in a slow cooker after browning-just add all the ingredients and cook on high. Cover tightly and bake in a preheated 300 degree F (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.

Number of Servings: 6

Notes from the Cook: This malty beef stew is made tender by a bottle of good quality Guinness. Serve with crusty rolls, and a cold glass of Guinness!