My boyfriend is Irish and I want to impress him with a traditional Irish dinner. However, I dont cook. Can someone please give me step by step instructions ? thanks so much!!!!

This is the best, but I gave you two options Cooking beef in stout is much the same as cooking meat in wine. Both tenderize meat. With stout and slow cooking you get a tender stew. 2 tablespoons cooking oil 2 pounds cubed beef, preferably from the shoulder 2 carrots finely chopped 2 celery ribs, finely sliced 1 leek, finely sliced - white only 1 medium onion, finely sliced 2 sprigs fresh thyme 3 garlic cloves sliced thin 2 bay leaves 1/8 teaspoon (a pinch) nutmeg 1/8 teaspoon (a pinch) cinnamon 2 cups beef stock 1 pint Guinness Stout 1 cup chopped tomatoes, fresh or canned Salt and freshly milled pepper to taste METHOD Over medium flame, heat oil in heavy stew pot. Brown beef, working in small batches to not lose heat in pot. Set beef aside as you are working. When all beef is finished and on the side, put vegetables, garlic, bay leaves, herbs and dry spices. Sweat until onions are clear and beginning to brown Add the stout and cook to reduce by 60%. Put in stock, reserved beef, tomatoes and bring to a simmer. Place meat covered in a preheated 300° F oven. Cook for 1 to 1 1/2 hour. Season with salt and pepper. Serves: 6 Beef & Guinness Stew Recipe Ingredients 2 pounds lean stewing beef 3 tablespoons oil 2 tablespoons flour Salt and freshly ground pepper and a pinch of cayenne 2 large onions, coarsely chopped 1 large clove garlic, crushed (optional) 2 tablespoons tomato puree, dissolved in 4 tablespoons water 1-1/4 cups Guinness stout beer 2 cups carrots, cut into chunks Sprig of thyme Instructions Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley. Yield: 6 to 8 servings

BEEF & GUINNESS STEW Yield: 6-8 servings 2 lb lean stewing beef 3 tablespoons oil 2 tablespoons flour salt and freshly ground pepper and a pinch of cayenne 2 large onions, coarsely chopped 1 large clove garlic, crushed (optional) 2 tablespoons tomato puree, dissolved in 4 tablespoons water 1 1/4 cups Guinness 2 cups carrots, cut into chunks sprig of thyme Method: Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

I'm full blooded Irish, and I'm alwasy trying to get my kids to eat traditional dishes. Beef & Guinness with Oaten Pratie is really the only dish they'll eat!!! Beef & Guinness 2 1/2 lb stewing beef 2 large onions 6 medium carrots 2 tbsp seasoned flour a little fat or beef dripping 1/2 cup dry cider 1/2 pt/ 250 ml/ 1 cup Guinness with water sprig of parsley Peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat or oil. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Serve with Pratie Oaten. Pratie Oaten (Irish Potato Bread) 3 large potatoes 1 1/2 teaspoons salt 1 cup rolled oats 1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons butter for frying Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with 1/2 teaspoon of the salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are warm, mash with a fork or in a food mill. Let potatoes cool a little, then mix in the oats to make a soft dough. Add the butter and remaining 1 teaspoon salt and mix well. Roll dough to 1-inch thickness and cut out 3-inch biscuits with a round cutter. Heat 1 tablespoon butter in a large skillet. Add half of the potato and oatmeal "cakes" and fry until light brown on both sides, about 2 minutes per side. Repeat with remaining cakes, adding more butter to skillet if necessary. Serve warm. I'm sure he'll appreciate all the effort you are making to cook a traditional dish for him! GOOD LUCK!

Guinness Stew Ingredients: 12 ozs of Guinness (there are 16ozs in a Pint, so don't be afraid to take a few sips to make sure it's fresh) 2-3 lbs. Cubed Beef (Good Beef... don't skimp!) 3 or 4 Potatoes (the Irishmen among us will probably add 5... they can't help it) 3 Onions 4 Carrots 3 Celery sticks 2 Beef Bouillon Cubes 1 Cup of Flour 1 Tablespoon of Pepper 1 Teaspoon of Salt 1 Tablespoon of Parsley 1 Package of Lipton's Mushroom Onion Soup 3 Tablespoons of Vegetable Oil 2 Cups of Water Instructions: In a mixing bowl combine the 1-cup of flour with 1 Tablespoon of pepper and 1 teaspoon of salt and mix. Take the cubed beef and add to the flour. Cover the beef thoroughly with the flour. Take a frying pan and add the 3 tablespoons of Vegetable Oil, heat on medium. Then take the floured beef and cook the beef in the frying pan until all sides are browned. Next take a large pot, add the 2 cups of water with the 2 beef bouillon cubes, the parsley and heat on low. Once the bouillon cubes dissolve then add the browned beef, the Guinness and stir. Then add the chopped celery sticks, quartered onions and the package of Lipton's Soup. Heat for 2 hours covered, stirring occasionally. After 2 to 2 1/2 hours add the rest of the chopped vegetables and stir. The carrots and the potato only take a 1/2 hour to cook. If you like a thick stew, take a tablespoon or two of flour and mix with 1/4 cup of water and stir then add to the stew. This will thicken the stew. Serve with Cornbread and ...what else, but... Guinness.