Beef in Guinness

What better way to celebrate St. Patrick’s Day tomorrow than with a British classic, beef done in Guinness. Now, granted, it does suck that St. Paddy’s Day is on a Monday this year. You’ll remember last year, it was on a Saturday and we certainly took full advantage of that! Still, I’m sure we’ll enjoy this tasty dinner tomorrow … we’ll have to wait till then to see how it works out, but we did the prep and initial cooking this afternoon.

1) gather up the above, including a bouquet garni; 2) chop up the veggies

3) dreg your stewing beef in flour; and, 4) brown on all sides

5) saute the onions, and; 6) add in the carrots and celery to soften

7) add in salt/pepper, tomato paste and English dry mustard; 8) and pour in a pint of Guinness

9) bring to a boil and add the beef back in; 10) slow cook, covered, in the oven for hours and hours on end

Mount Pleasant Cemetery

And on another note, no
this is not another movie, but a book I’ve been reading. As some may
know, I used to give walking tours of Mt Pleasant Cemetery to staff/friends when I
worked in an office right by the Yonge Street gate; it was one of my
main training grounds for running while training for Ironman USA: Lake
in 2004; and, I’ve been fascinated by the flowering crabtrees
just by the white “Mt. Pleasant” sign off Yonge Street for years.

Mike Filey’s book is great for anyone interested in the history, flora
and folks buried within the cemetery and I would recommend you pick it
up. Failing that, I could be convinced to host a Toronto Xangan tour of
the cemetery when (read: if) the snow ever stops flying.

This entry was posted in Uncategorized. Bookmark the permalink.

2 Responses to Beef in Guinness

  1. Fatcat723 says:

    I have never had that before but it sounds good and easy to make. Maybe this weekend I will get to it.

  2. ElusiveWords says:

    I’m going to have to try the stew – looks simple enough to make.

Comments are closed.