| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Niger | Tamwt01 | 6 | servings |
INGREDIENTS
| 2 | lb | Stewing beef |
| 3 | tb | Oil |
| 2 | tb | Flour |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | pn | Cayenne |
| 2 | lg | Onions; coarsely chopped |
| 1 | Garlic clove; crushed | |
| 2 | tb | Tomato puree; diluted with |
| 4 | tb | Water |
| 1 1/4 | c | Guinness stout |
| 2 | c | Largely-diced carrots |
| 1 | Sprig Fresh thyme | |
| Chopped parsley; for garnish |
INSTRUCTIONS
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A32 broadcast 11-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-06-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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