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St. Patrick's Day Dinner The first time I made this dish was during the run up to St. Patrick's Day. I had no previous experience with Guinness, either in cooking or drinking, and I was eager to see how it would combine with the beef. I wasn't disappointed, nor will you be. I cannot emphasize enough how good this smells while it's cooking. The Guinness adds a yeasty aroma, so it smells like you're cooking beef and baking bread at the same time.
March is right around the corner, and it's National Celery Month. Celery is a winter crop, and available fresh from Texas growers between December to April. It's extremely healthful. You can munch on a plain old celery rib, put it in a salad or add it to innumerable soups and stews. See also our recipe for homemade chicken pot pie.
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This is such a good dish. The Guinness manifests itself loud and clear both in flavor and aroma. Beef, onions, mushrooms and Guinness -- a terrific combination. I purchased a large bottle of Guinness (1 pint 6 ounces) and used almost all of it. The size of your baking dish will have a lot to do with how much you need. Also, don't try to enhance the recipe by using sirloin or eye of round. Ordinary round steak will give the best result.
Trim excess fat from steak, and slash edges to prevent curling. In a skillet over medium-high heat, quickly brown the steak pieces in 2 tablespoons of the oil. Remove from skillet and set aside.
Lower heat to medium. Add the sliced mushrooms and chopped onion to the skillet along with the remaining 1 tablespoon oil and butter, and sauté until onion is transparent.
Spread the sautéed vegetables evenly in a baking dish large enough to accommodate the steak in a single layer. Place steak pieces over the vegetables. Slowly pour the Guinness into the pan until steak pieces are just barely covered. Sprinkle in the thyme and orange peel, if using, and season well with salt and pepper.
Cover dish tightly with aluminum foil. Braise in the preheated oven for 1 to 1-1/2 hours or until steaks are tender.Makes 4 generous servings. Prep time: minutes; Cooking time: 1 to 1 1/2 hours; Ready in: 1-1/2 hours to 2 hours
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