Irish Recipes Page 7

Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet.                                                                                                 Sauté sliced mushrooms and onions over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour.                                            If needed, thicken by mixing 1 Tbls cold water and 1 Tbls corn starch together and stirring corn starch mixture into the stew.                                                                                                              Garnish with parsley and serve.

Melt the butter in a heavy pan and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown.
Remove pan from heat and gradually beat the milk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey and finally the Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of toasted soda bread and brown under the grill.