Prep 45 mins
Cook 3 hrs 30 mins
This recipe is from the cookbook Food & Folklore of the 1,000 Islands by Pamela and Michael Sykes. It's served at the Toucan/Kirkpatrick's in Kingston, ON, Canada, where we ate this past summer. I haven't tried it yet, but it sure looks good!
- 2 1⁄2-3 lbs stewing beef
- 1⁄2 cup flour
- 3 celery ribs, 1-inch pieces
- 5 -6 parsnips, 1-inch pieces
- 1 medium turnip, cut into large pieces
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon black pepper
- 1⁄2 pint Guinness stout (drink the other half!)
- 2 beef bouillon cubes, dissolved in 1 cup hot water
- 2 tablespoons flour, mixed well with 1 cup water as thickener
- 1 tablespoon oil
- 2 tablespoons butter
- 3 garlic cloves, crushed
- 5 -6 medium carrots, 1-inch pieces
- 3 medium onions, cut into large pieces
- 5 -6 medium potatoes, cut into large pieces
- 1⁄4 teaspoon oregano
- 1⁄2 teaspoon basil
- salt and pepper
- Cut the stewing beef into 1" pieces.
- Melt butter and add the oil in a large, heavy pot.
- Dredge the beef in flour and add to the pot.
- Sear on all sides to seal the meat.
- Add celery, onion and garlic and cook 3 minutes longer.
- Add all spices except salt and pepper.
- Add the bouillon and enough water to cover the ingredients.
- Bring to a boil and immediately lower the heat to a simmer.
- Simmer for 3 to 3 1/2 hours, then add all vegetables and cook until tender.
- Add salt and pepper to taste.
- Thicken with the flour and water mixture; add Guinness.
- Adjust seasoning to taste.
- Serve with Irish soda bread or other crusty loaf bread.