Why recepie famous for?
Ingredients
2 Tablespoons canola oil2 lbs. lean beef stew meat cut into 2 inch cubes
2 onions peeled and sliced
1/4 cup all purpose flour
5 carrots peeled and sliced 3/4 inch thick
5 stalks of celery sliced 3/4 inch thick
2 quarts beef stock
1 cup Guinness stout
2 Tablespoons tomato paste
2 Tablespoons dijon mustard
1 1/2 Tablespoons worcestershire sauce
2 teaspoons dried thyme
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
salt to taste
Instructions
In a large dutch oven, heat the oil over medium high heat. Blot the meat dry with a paper towel.
When the oil is shimmering, add the beef. Cook the beef until the beef can easily be removed from the dutch oven - about 5 minutes. Turn the cubes until they are browned on both sides and remove to a sheet pan.
Reduce the heat to medium and add the sliced onions, carrots and celery to the dutch oven. Cook for about 5 minutes until the onions are soft but not browned.
Add the tomato paste and cook until the tomato paste is no longer red but a mahogany color - about 3 minutes. Sprinkle the flour over the mixture and stir until the flour is incorporated - about 3 minutes.
Add the guinness, the beef stock, dijon mustard, worcestershire, thyme and both peppers and stir to combine. Cover and cook over medium heat for 2 - 2/12 hours or until the beef is fork tender.
Taste and adjust seasonings
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