I thought I’d invite Ireland over for dinner, tonight.  At least it seemed that way when I saw how much I had cooked for dinner tonight.  But…  food never goes to waste in our house. (Waist, yes.  Waste, no.)  Victor has lunch…

I like corned beef and cabbage, but Victor’s not a huge cabbage fan, and, besides…  since half the country is serving corned beef tonight, we have to be different!

This is a recipe I’ve been making for years.  and, while I don’t make it often, it really is good.  It cooks for a good 90 minutes, so inexpensive cuts of beef work well.  I used a London Broil that I cut into small pieces and then pounded with a mallet.

Here’s the recipe from the Family and Friends Cookbook:

Beef Braised In Guinness

We came up with this recipe years ago.  It’s a great dish for parties, because it can be doubled, tripled, or quintupled with ease. It was definitely a huge hit when we had Pop’s cousin’s from Omaha over for St. Paddy’s dinner years ago. They still talk about it! Tim also brought it in to UCSF one year and it became a staple on the Moffitt Cafe menu for St Paddy’s Day.

  • 2 pounds beef steak, cut in pieces
  • 3 medium onions, sliced
  • 1 pound carrots, sliced into sticks
  • all-purpose flour
  • Salt and pepper
  • Garlic powder
  • 3 tbsp butter
  • 1 tbsp fresh basil, minced
  • 1 bottle Guinness
  • 1 tbsp honey
  • 1 cup beef broth

Cut the meat into serving sizes. Pound them to tenderize and for a uniform thickness. Peel the onions and slice. Peel the carrots and slice them into sticks. Place the flour in a dish and mix in 1 tsp of salt, pepper, and a bit of garlic powder. Heat the butter in a sautè pan, add the onions and cook until soft. Transfer them to a large, shallow, greased ovenproof dish.

Dredge the pieces of meat in the seasoned flour and brown. Remove as they are cooked and place on top of the onions in a single layer. Arrange the carrots around them. Add a little more butter to the pan and stir in the seasoned flour to make a roux.

Cook for a minute or two, stirring constantly and scraping up all the browned bits then add the Guinness. Allow to boil for a minute or two, then add the basil, honey and the broth. Return to a boil and pour over the meat. Cover the dish and bake at 325° for 90 minutes.


Beannachtaí na Féile Pádraig oraibh!