TZUTC: -0500   
   MSGID: 70873.homecook@1:2320/105 2b903fab   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... DitchDaDate: Lick your plate. Offer to lick theirs.   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 10/0 1 18/200 90/1 102/401 103/1 705 104/119 105/81 106/201   
   SEEN-BY: 116/17 18 120/302 616 123/10 124/5016 128/187 129/305 153/7715   
   SEEN-BY: 154/10 30 50 700 214/22 218/0 1 215 601 700 810 840 850 860   
   SEEN-BY: 218/870 880 930 220/90 221/6 226/18 30 44 50 227/114 229/110   
   SEEN-BY: 229/114 206 300 310 317 400 426 428 470 664 700 266/512 282/1038   
   SEEN-BY: 291/111 301/1 320/219 322/757 342/200 396/45 460/58 633/280   
   SEEN-BY: 712/848 2320/0 105 304 401 3634/12 5075/35   
   PATH: 2320/105 154/10 301/1 218/700 229/426