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   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   
       
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