MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. John's Stout Stew
Categories: Beef, Pork, Beer, Vegetables, Mushrooms
Yield: 10 Servings

4 lb Beef; in 1 1/2" cubes
24 oz Yellowbelly St. John’s Stout
- Beer or Guinness
8 c Good beef stock
8 sl Crisp cooked crumbled bacon
1 c Orange juice
1 Whole nutmeg grated
2 ts Cracked black pepper
3 Sprigs chopped fresh
- rosemary
4 tb Fresh thyme
1/2 ts Ground cloves
6 cl Chopped garlic
2 sm Red onions minced
2 lb Carrots; in coins
1 lb Parsnip; in large chunks
1 lb Turnip cut; large chunks
1 lb Pearl onions
2 lb Fingerling yellow or red
- potatoes
3 c Button mushrooms

Season the beef with salt and pepper then dredge the
cubes in plain flour before browning them in some canola
oil in a large frying pan. Work in small batches so as
not to crowd the pan. This will make browning the beef
easier.

Transfer the cooked beef to a very large covered roasting
pan or large dutch oven. I often use a large enamel
covered turkey roaster. To the roasting pan add the beer,
beef stock, bacon, orange juice, nutmeg, pepper,
rosemary, thyme, cloves, garlic and onions.

Place the covered roaster or large dutch oven in a
325ºF/165ºC oven for about 2 hours.

Meanwhile peel, wash and chop the carrots, parsnip,
turnip and pearl onions.

Toss the vegetables in a little olive oil, pepper and sea
salt. Place them on a cookie sheet and roast in a
425ºF/218ºC oven for about 20 - 30 minutes.

Add the roasted vegetables to the slow cooked beef along
with the uncooked potatoes.

Return to the oven for about another 30-40 minutes or
until the potatoes are fork tender. In the last 10
minutes of cooking time add the mushrooms.

Serve with Irish Soda Bread.

RECIPE FROM: http://www.rockrecipes.com

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