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! I 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.