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Beef and Guinness Casserole

2 tablespoons vegetable oil
2 pounds beef round, trimmed and cubed, see note
3 large onions, sliced
1/4 cup flour
8 carrots, peeled and thickly sliced
1 bunch celery, thickly sliced
4 parsnips, peeled and thickly sliced
4 turnips, peeled and thickly sliced
8 cups beef stock
1 cup Guinness Stout
1 teaspoon caraway seeds
1 tablespoon raisins
1 tablespoon tomato puree
Salt and pepper, to taste
Fresh chopped parsley

In a large, heavy skillet over high heat, heat the oil. Add the meat and cook in small batches until lightly browned on all sides. Using a slotted spoon, transfer the meat to a large pot.

In the same skillet, saute the onions over medium heat until soft but not browned (about 5 minutes). Add the flour and stir to coat the onions. Transfer the onions to the pot with the meat. Add all remaining ingredients except the parsley.

Cover and cook over low heat, gently stirring occasionally, until the meat is tender, about 2 to 2 1/2 hours. Taste and adjust the seasoning.

Serve sprinkled with fresh chopped parsley and a side of colcannon (the Irish version of mashed potatoes). Serves 6.

Note: The restaurant substitutes lamb for beef.

Mullaney's Harp & Fiddle Irish Pub, Strip District

Thursday, March 14, 2002

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