Let's say we're all bees. Each and every one of us is buzzing about-
buzz buzz buzz.
The honey that we make is our lives. Experience has taught me two things...

KILLER BEES MAKE THE MOST DELICIOUS HONEY

...and LIFE is only as yummy as you make it!

Are YOU a Killer Bee?



bee my guest?

bee my guest?
Howdy Beezers! I'm excited to share something new with you... Over the upcoming months, most of the content you'll be seeing here will be from special guest contibutors! This is sure to add a new texture to this thing we've been weaving over the years. I know that many of my readers (yes, you!) are writers, artists, musicians and filmmakers. PLEASE feel free to contact me if there's something you'd like to contribute! I'd be most honored to pollinate... send me a note: m.mckinley@rocketmail.com

please be seated

March 16, 2010

IRISH BEEF STEW


  • 2 pounds lean beef stew meat
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons all-purpose flour
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper
  • 2 large onions, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons tomato paste
  • 1 beef bullion cube
  • 1 1/2 cups Irish stout beer (e.g., Guinness)
  • 2 cups chopped carrot
  • 1 16oz bag of frozen peas
  • 1 sprig fresh thyme
  • 1 tablespoon chopped fresh parsley for garnish

Directions

  1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
  2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
  3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the bullion, carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning, and add the peas just before serving before. Garnish with chopped parsley, and serve with mashed potatoes.

No comments:

Buzz Out!

Buzz Out!