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Continued: Recipes: Irish fare

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  • Last update: March 13, 2013 - 2:49 PM

12-oz. Irish ale (such as Killlian’s or Smithwick’s)

2 c. homemade beef stock or canned low-sodium beef broth

• 1 tbsp. tomato paste

• 1 tbsp. Worcestershire sauce

• 1 sprig fresh thyme


• 2 c. self-rising flour

• 1/2 tsp. dry mustard

Salt and freshly ground black pepper to taste

3 tbsp. cold, unsalted Irish butter

• 1 c. shredded Dubliner cheese

• 1/2 tsp. hot sauce

• 1/2 to 2/3 c. water

• 1 tbsp. milk for brushing tops


To make the casserole: In a large resealable plastic bag, combine the flour, salt and pepper. Dredge the beef in the flour mixture and set aside.

In a large ovenproof skillet, warm the oil over medium heat. Add the onion and garlic and cook for 2 to 3 minutes, or until soft but not browned. Add the beef and cook for 3 to 5 minutes, or until browned on all sides. Add the carrots and celery and stir to coat. Stir in the ale, stock, tomato paste, Worcestershire sauce and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.

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