British Beef in Guinness

Contributed by Catsrecipes Y-Group

• Serves 4 to 6.

Ingredients

• 3 tbsp (45 ml) vegetable oil
• 2 lbs (900 g) beef stew meat cut into 1-inch (3 cm) pieces
• all-purpose flour for dredging
• 1 onion, thinly sliced
• 2 ribs celery, thinly sliced
• 1 carrot, thinly sliced
• 2 cups (500 ml) Guinness stout or other dark beer
• 1 tbsp (15 ml) tomato paste
• 2 tsp (10 ml) sugar
• 1 tsp (5 ml) English mustard powder
• a 1x3-inch (3x8 cm) piece of orange peel
• salt and freshly ground pepper to taste

Directions

1. Heat the oil in a large heavy pot (dutch oven) over high heat.
2. Coat the beef lightly with flour and fry in batches until well browned on all sides.
3. Transfer the beef to a plate and fry the onions in the same pot until browned, about 15 minutes.
4. Add the celery and carrots during the last 5 minutes.
5. Return the beef and any accumulated juices to the pot.
6. Add the remaining ingredients, adding enough water to cover the meat if necessary, and bring to a boil.
7. Reduce the heat and simmer covered until the beef is very tender, 2 to 2½ hours.