-2 tbsp vegetable oil
-2 lbs rump beef, cubed
-3 large onions, slived
-1/4 cup all purpose flour
-8 carrots peeled and thickly sliced
-1 bunch celery, thickly sliced
-8 cups beef stock or canned low-salt beef broth
-1 cup Guinness stout
-1 tsp caraway seeds
1 tbsp raisins
-1 tbsp tomato puree
-Salt and freshly ground pepper to taste
-2 tbsp minced fresh parsley
-In a large, heavy skillet over high heat, heat the oil. Add the meat and cook in batches, stirring constantly, until meat is lightly browned on all sides. about 5 minutes per batch. Using a slotted spoon, transfer meat over to a large pot or Dutch oven.
-In the same skillet, saute the onions over medium heat until soft but not browned, about 5 minutes. Add the flour and stir to coat the onions. Transfer the onions to the pot or Dutch oven, then add all the remaining ingredients except the parsley, Cover and cook over low heat until the meat is tender, 2-2 1/2 hours. Taste and correct seasoning and sprinkle with parsley. Serve with warm Irish Soda bread or scones with Kerrygold butte. Also pairs well with Dubliner Cheddar Cheese.
Recipe from: Irish Heritage Cookbook, by: Margaret M. Johnson