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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is from a cookbook called 1000 Great Recipes. This would be a wonderful dish to serve for St. Patrick’s Day, maybe with some mashed potatoes and steamed cabbage. Ingredients:
2 lbs chuck steaks, cut in 1 1/2 inch cubes |
flour, for coating |
3 tablespoons vegetable oil |
1 onion, sliced |
1 carrot, thinly sliced |
2 celery ribs, thinly sliced |
2 teaspoons sugar |
1 teaspoon mustard powder |
1 tablespoon tomato puree |
1 tablespoon orange zest |
2 1/2 cups guinness stout |
salt and pepper |
Directions:
1. Toss the beef in flour to coat.
2. Heat 2 tablespoons of the oil in a large saucepan, then cook the beef in batches until lightly browned. Transfer to a bowl.
3. Add the remaining oil to the pan, then cook the onions until well browned, adding the celery and carrots towards the end of the cooking time.
4. Stir in the sugar, mustard, tomato puree, orange zest, Guinness and seasoning.
5. Bring to a boil. Return the meat, and any juices in the bowl to the pan; add water, if necessary, so that the meat is covered.
6. Cover the pan and cook gently for 2-2 1/2 hours, until the meat is very tender.
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