http://aww.ninemsn.com.au/article.aspx?id=68332

just been roped in to come up with a Saint Paddy;s day stew

so 20 litres of stew and spuds and a few pints of the black
in 6 days time along with heaps of Music
So tonight we have to go and knock over the donated beast
and break it up

Proceeds to the Local Charities

Appears my turn to play tucker stuffer


Beef and guinness stew

Serving size: Serves 6
Cuisine type: British/Scottish/Irish
Cooking time: More than 1 hour
Special options: Low Carb
Course: Main

INGREDIENTS

3 tablespoons olive oil
1 large onion, chopped coarsely
3 cloves garlic, crushed
1kg rump steak, cut into 3cm cubes
salt and pepper
1 cup (250ml) beef stock
2 teaspoons Worcestershire sauce
½ pint (approx 1 cup or 250ml) guinness
1 tablespoon tomato paste
2 sprigs fresh thyme
12 button mushrooms, quartered
¼ cup chopped flat leaf parsley

METHOD

Heat a large heavy based saucepan and add oil. Add onion and cook until
softened and translucent. Add garlic and cook a further 30 seconds.

Add meat and over a high heat cook meat until it is browned all over.

Season with salt and pepper and add stock, Worcestershire sauce and
Guinness and bring to a boil.

Once liquid boils, stir in tomato paste and thyme. Cover with a lid and
reduce heat to a simmer. Simmer, covered 40 minutes or until meat is
tender. Add mushrooms and cook a further 10 minutes.

Stir in parsley and serve with a glass of guinness and some boiled potatoes.