Recipe provided by Chef Brian Duffy
Ingredients:
- 10.00 # Cubed Beef
- 15.00 oz AP Flour
- 36.00 oz Celery
- 56.00 oz Carrots
- 16.00 oz Spanish Onion (3 Full Onions)
- 5.00 # Diced Potatoes (Sysco Bagged)
- 0.50 Ea Beef Base
- 64.00 oz Guinness
- 2.50 G H2O
- 4.00 Oz Tomato Paste
- 6.00 ea Bay Leaf
- 1.00 Tbsp Thyme
- 1.00 Tbsp Parsley Flakes
- 8.00 oz Roux
- 2.00 T S & Pepper
Directions:
Coat Beef with Flour & braise in kettle with Carrots & Celery
Add tomato paste & Guinness Bring to the boil
Season & Add remaining ingredients
cook for 25 - 30 minutes over medium heat & Thicken with roux, Check for seasoning & Hold