| 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
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