Employee Interests
Favorite Recipe
Best Friends
Guinness Beef Stew – Bob Bolger 3 tablespoons of vegetable oil ½ teaspoon of black pepper 3 lbs boneless beef chuck roast, cut into 1-inch pieces 1 bottle Guiness (15 ounces) 2 medium onions chopped
1 cup beef broth 2 stalks of celery, chopped
3 carrots, cut into 1-inch pieces 3 tablespoons all-purpose flour 4 small turnips (12 ounces) peeled and cut into 1- inch pieces 1 tablespoon minced garlic 1 tablespoon tomato paste 4 medium Yukon Gold potatoes (1 lb) peeled, cut into 1-inch pieces 2 teaspoons chopped/fresh thyme 1 ½ teaspoons of salt ¼ cup finely chopped fresh parsley Pre-heat oven to 350F. Heat 2 tablespoons oil into a Dutch oven (or casserole dish with cover) over medium to high heat until almost smoking. Cook beef in two batches 10 minutes or until browned on all sides, remove onto a plate. Add remaining 1 tablespoon of oil to Dutch oven, heat over medium heat. Add onions and celery; cook 10 minutes or until softened and onions are clear, stirring occasionally. Add flour, garlic, tomato paste, thyme, salt and pepper; cook and stir for 1 minute. Stir in Guiness, scraping up any browned bits from the bottom of the Dutch oven. Return beef into Dutch oven, stir in broth. Cover and bake for 1 hour. Stir in carrots, turnips, and potatoes. Cover and bake for 1 hour 20 minutes or until beef and vegetables are tender. Stir in parsley and serve.
Thomas Lythgoe's dog Rocky is an eleven-year-old husky that doesn’t let age slow him down. Rocky enjoys going on rides in the truck, walking on the trails with the horses, singing with excitement over his toys, and most of all naps on the couch with his people.
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