I start out by cutting a large onion in wedges 1/4s then 1/8s. Seperate the wedges into petals and saute them in olive oil in a large frying pan until nearly clear. While they are sauteing mix about 2 cups of flour with a tablespoon m/l of black pepper. Dredge about 1 1/2 pounds of beef cubes (round steak, sirloin roast etc.) in the flour.

 

Remove the onions to a bowl for later use. Begin browning the beef in the pan, reserving the excess flour for later use also.

 

While the beef is beginning to brown peel and cube 2 or 3 large potatoes and 4 or 5 carrots.

 

Remove the browned beef from the pan and layer the beef, onions, potatoes and carrots in an oiled oven proof stoneware, dutch oven or crockpot. I actually prefer the crockpot. 

 

Deglaze the pan using 1 1/2 bottles of Guinness or Smithwicks, add one tablespoon of honey, and a generous amount of dried or fresh basil. Turn down the heat and whisk the remaining flour into the liquid. Turn the heat back up and bring to a boil, continually whisking to make a rich brown gravy. Drink the other 1/2 bottle of Guinness to cool off after slaving over the gravy.

 

Pour the gravy over the layered beef and veggies and cover. Bake in a medium oven for a couple of hours or in the crockpot for the afternoon. Enjoy with a good Irish Soda Bread and a glass of cold Guinness.

 

Ingredient list:

1 large yellow onion

1 1/2 pounds beef in 1 1/2" cubes

2 Cups flour

1 Tablespoon m/l Black pepper

2-3 large potatoes (cubed)

3-4 carrots (cubed)

2 Bottles Guinness or Smithwicks Irish Beer

1 Tablespoon Honey

1 Tablespoon m/l fresh or dried basil, to taste

Olive oil

 

Please note my measurements are not exact but close you'll have to use your judgement a bit. I normally have to add a little extra flour to get the gravy as thick as I want it. I've made this many times over the years. It's always hearty with a kiss of honey and basil offsetting the beer flavor. Rockydog