| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Beef, Irish |
6 |
Servings |
INGREDIENTS
| 2/3 |
lb |
Beef cubed |
| 1/2 |
c |
Flour seasoned with salt and |
|
|
pepper |
|
|
OIl for frying |
| 2 |
|
Sliced onions |
| 4 |
|
Minced cloves garlic |
| 3 |
|
Sliced carrots |
| 1 |
t |
Minced parsley |
| 1/2 |
t |
Thyme |
|
|
Salt and pepper to taste |
|
|
Beef broth or stock |
| 2 |
|
Bottles, 12-oz each |
|
|
guinness |
INSTRUCTIONS
Dip beef in flour and coat on all sides. Brown in oil, in batches and
remove to heat proof pot or casserole. Saute onions and garlic in same
oil and add to beef. Add carrots, parsley and thyme. Season with salt
and pepper. Pour enough beef broth to cover and bring to a boil.
Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from
pot to serving plate with slotted spoon. Over high heat, reduce sauce
to half the original volume. Pour sauce over meat and serve. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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