Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp (45 ml) vegetable oil
- 2 lbs (900 g) beef stew meat cut into 1-inch (3 cm) pieces
- all-purpose flour for dredging
- 1 onion, thinly sliced
- 2 ribs celery, thinly sliced
- 1 carrot, thinly sliced
- 2 cups (500 ml) Guinness stout or other dark beer
- 1 tbsp (15 ml) tomato paste
- 2 tsp (10 ml) sugar
- 1 tsp (5 ml) English mustard powder
- a 1x3-inch (3x8 cm) piece of orange peel
- salt and freshly ground pepper to taste
Directions
Heat the oil in a large heavy pot (dutch oven) over high heat.
Coat the beef lightly with flour and fry in batches until well browned on all sides.
Transfer the beef to a plate and fry the onions in the same pot until browned, about 15 minutes.
Add the celery and carrots during the last 5 minutes.
Return the beef and any accumulated juices to the pot.
Add the remaining ingredients, adding enough water to cover the meat if necessary, and bring to a boil.
Reduce the heat and simmer covered until the beef is very tender, 2 to 2½ hours.
Category:Cathy's Recipes
Category:St. Patrick's Day Recipes
Category:Stout Recipes
Category:Beef Recipes
Category:Celery Recipes
Category:Carrot Recipes