Beef Braised in Guinness
2 1/2 lbs boned stewing steak
1 oz flour
2 large onions, chopped coarsely
1 lb carrots, chopped into coins
salt & pepper
2 tbsp lard or oil
3 bayleaves
1/2 pint Guinness
2 tsp brown sugar
2-3 springs thyme
1 tsp cider vinegar
Trim the meat of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated.
Peel and chop the onions and scrape the carrots, cutting them into thin rounds,
Heat the lard or oil in a casserole and first brown the bayleaves in it to flavour the oil. Remove them and fry the meat, a few pieces at a time, so that it is very well browned on all sides. Transfer the pieces to a dish as they become browned.
When all the meat is a fine colour, brown the onions in the same fat. Then add the carrots and let them cook gently, turning them over with a wooden spoon, to coat them slightly with the fat (this helps to keep them whole during the long cooking). Stir in the remaining flour. Return the meat to the pan, pour on the Guinness, let it bubble up, season with salt, pepper and brown sugar and a sprig or two of thyme. Bring to a slow simmer on top of the stove and transfer to a low oven, 325 F for 2 hours.
Add the cider vinegar 30 minutes before the end of the cooking time. Serve very hot with dumplings (optional).
From British Cooking by Caroline Conran
2 1/2 lbs boned stewing steak
1 oz flour
2 large onions, chopped coarsely
1 lb carrots, chopped into coins
salt & pepper
2 tbsp lard or oil
3 bayleaves
1/2 pint Guinness
2 tsp brown sugar
2-3 springs thyme
1 tsp cider vinegar
Trim the meat of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated.
Peel and chop the onions and scrape the carrots, cutting them into thin rounds,
Heat the lard or oil in a casserole and first brown the bayleaves in it to flavour the oil. Remove them and fry the meat, a few pieces at a time, so that it is very well browned on all sides. Transfer the pieces to a dish as they become browned.
When all the meat is a fine colour, brown the onions in the same fat. Then add the carrots and let them cook gently, turning them over with a wooden spoon, to coat them slightly with the fat (this helps to keep them whole during the long cooking). Stir in the remaining flour. Return the meat to the pan, pour on the Guinness, let it bubble up, season with salt, pepper and brown sugar and a sprig or two of thyme. Bring to a slow simmer on top of the stove and transfer to a low oven, 325 F for 2 hours.
Add the cider vinegar 30 minutes before the end of the cooking time. Serve very hot with dumplings (optional).
From British Cooking by Caroline Conran