Pasadena Star News/March 16, 2005

Guinness Stew
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons clarified butter 4 dried bay leaves 3 to 4 pounds stewing beef (chuck roast is best) cut into 1-inch pieces
2 large yellow onions, sliced 2 stalks celery, chopped coarsely 2 large leeks, white part only, washed carefully and sliced
4 tablespoons flour 2 pints Guinness stout 1 pound carrots, peeled and sliced
1 cup pitted prunes, chopped 2 cups parsley leaves, chopped Kosher salt and pepper to taste
1/2 cup hazelnuts, chopped coarsely



1 Preheat oven to 325 F. In a large frying pan, heat butter over medium heat, add bay leaves. Cover and cook over low heat for one minute, making sure not to burn leaves.
2 Add beef; brown on all sides. Add onins, celery and leeks; gently cook until vegetables are golden. Stir in flour, a little at a time; cook for 4 to 5 minutes, stirring constantly. Add enough Guinness to cover. Add carrots, prunes, half the parsley, 1 teaspoon salt and 1/2 teaspoon pepper, or to taste.
3 Slowly braise in oven, covered, until meat is tender, two to three hours. 45 minutes before stew is finished, throw in the hazelnuts. Stir occasionally, adding more Guinness, if necessary. Add remaining parsley. This recipe is best prepared the day before and placed in refrigerator. Just before serving gently reheat, taste and, if necessary, adjust seasonings.

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