This is a stick-to-your-ribs recipe for a cold fall night or bone-chilling winter’s day. Guinness is that thick, dark ale from Ireland. We selected this Irish-themed dish for our friend Shawn Silver, who is an Irish dancing instructor and performer in St. John’s.
- Yield: 6 Servings
- 3 lb (1.5 kg) cross rib stewing beef
- 2 large onions
- 6 medium carrots
- 2 tbsp (30 ml) seasoned flour
- fat or beef dripping
- 3 cups (750 ml) Guinness
- 1 cup (250 ml) water
- sprig of parsley
- 2 lb (1 kg) boiled potatoes
- Cut beef into chunks. Peel and slice onions and carrots. Dredge beef in flour. Using a heavy pot, brown beef in batches in hot fat on stovetop. After browning, return all beef to pot. Add onions and carrots and sauté for 2 minutes.
- Add liquids. Bring just to a boil, then reduce heat to a gentle simmer. Cover and cook for 1½ to 2 hours. Check to make sure the dish does not dry out. Add more water as needed. Sprinkle with parsley and serve with boiled potatoes.