xiaoxl/recipe_data huggingface dataset:
Mushroom Vol Au Vent


Ingredients:
frozen puff pastry, egg, butter, flour, milk

Directions:
If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
Roll the pastry out to 1/4 inches thick on a well floured board.
Cut six 3 inches circles with a pastry cutter.  Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
Place on ungreased baking tray  and chill in the refrigerator for 30 minutes.
Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
Filling.
melt the butter in a skillet and add the sliced mushrooms.  Cover and cook for 2 minutes.
Blend in the flour and cook for 1 minute.
Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
Season well with salt and pepper.
Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes.  Be careful they do not burn.
prep time includes making the shells.
It's Venison Stew, Dear


Ingredients:
beef broth, dry red wine, tomato paste, onion, all-purpose flour, carrots, celery, bay leaves, garlic cloves

Directions:
Place 1 cup flour with salt and pepper into a bowl. Dredge venison in flour.
Brown in frying pan over medium heat.
Place browned venison along with it's drippings, in large pot or a slow cooker.
Add carrots, potatoes, onion, garlic, celery, tomato paste, and beef stew mix. Add beef broth, wine, and bay leaves and then stir.
If cooking on a stove top, cook over low heat, if using a slow cooker, cook on high setting.
Let simmer for 4-6 hours, stirring as needed.
If the liquid gets too low add water as needed. Thicken with cornstarch - water mixture, if needed.
Mini Pumpkin Cheesecake
Category: fruits-and-vegetables
By Lisawas

So tasty, cute, and totally YUMMY!  All the greatness of the original versions, but MINI!  No need for a traditional water bath or for the lengthy cooling time.

Ingredients:
1 ½ cups white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4  eggs
1 (15 ounce) can pumpkin puree
¼ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
24  mini graham cracker pie crusts (such as Keebler®)
1 ½ cups whipped cream
1 pinch ground cinnamon, or more to taste

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl. Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts. Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving. To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 24 servings

Calories: 296
Fat: 17.5 g
Saturated fat: 8.4 g
Carbohydrates: 31.1 g
Sugars: 19.7 g
Dietary fiber: 1.3 g
Protein: 4.8 g
Cholesterol: 65.9 mg
Sodium: 286.1 mg
Beth Elon's Italian Rice Salad


Ingredients:
long-grain rice, salt, red wine vinegar, olive oil, egg, red onion, fresh parsley leaves, lettuce leaf, tomatoes

Directions:
Bring enough water to cook the rice to a boil in a large saucepan and add about a teapoon of salt.
Add the rice, and cook until al dente, stirring occasionally, about 15 minutes.
Drain well.
While the rice is cooking, whisk the vinegar and 2 tablespoons of the oil together.
While the rice is still warm, mix in the dressing and set aside.
Heat some of the remaining oil in a small pan.
Beat the egg and add to make a thin omelet, moving in the sides of the firmed egg as it cooks to allow firming without turning over.
When the omelet is fully cooked, remove from flame and chop into small pieces.
Season with salt and freshly ground pepper and add to the seasoned rice.
Add the diced chicken, the peas, the chopped onion and parsley to the rice and, with two forks, mix well.
If the salad seems too dry, add some more olive oil.
Taste, and season with some more salt and freshly ground pepper.
Serve at room temperature on a bed of salad, surrounded by the tomato wedges.
Random Tuna Salad
Category: salad
By AMBERKATIE

Definitely not your everyday tuna salad! If you're like me and not a fan of the relish and boiled eggs typically found in tuna salad, then you'll want to try this variation with apples and golden raisins. Serve on crackers, toasted whole grain bread, or wrapped in lettuce leaves.

Ingredients:
1 (5 ounce) can solid white tuna packed in water, drained
1 ½ teaspoons mayonnaise
2 teaspoons brown mustard
2 tablespoons red wine vinegar, or to taste
1  medium apple (Cameo, Braeburn, Gala or Fuji) -- peeled, cored and chopped
1 tablespoon golden raisins
¼ teaspoon cracked rainbow peppercorns
¼ teaspoon Greek seasoning

Directions:
Mash tuna together with mayonnaise, brown mustard, red wine vinegar, pepper and Greek seasoning. Fold in apple and raisins. Fold in apple and raisins and serve on crackers, toasted whole grain bread, or wrapped in lettuce leaves.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 79.8
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 7.7 g
Sugars: 5.1 g
Dietary fiber: 1 g
Protein: 8.4 g
Cholesterol: 10.1 mg
Sodium: 88.3 mg
Couscous with Olives and Sun-Dried Tomato
Category: world-cuisine
By Erin C. David

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Ingredients:
1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1  shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Directions:
Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes. Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat. Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes. Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 527.7
Fat: 29.3 g
Saturated fat: 4.1 g
Carbohydrates: 55.5 g
Sugars: 2.9 g
Dietary fiber: 5.4 g
Protein: 13 g
Sodium: 455.1 mg
Chipotle Bacon Cornbread


Ingredients:
flour, yellow cornmeal, granulated sugar, baking powder, salt, ground cumin, baking soda, buttermilk, egg, chipotle chiles in adobo, butter, bacon

Directions:
Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.
In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.
Stir the buttermilk mixture into the flour mixture, stirring just until moist.
Fold in the cooked and crumbled bacon.
Pour the batter into the prepared baking pan and bake at 425 degrees F until a wooden skewer or toothpick inserted in center comes out clean, about 18 minutes.
Transfer pan from oven to a wire rack and allow to cool for 10 minutes.
Tempura Soft-Shell Crab


Ingredients:
cake flour, all-purpose flour, sea salt, kosher salt, soda water, toasted sesame seeds

Directions:
Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350°.
In a medium bowl, combine flour and salt.
Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream].
Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200° oven. Repeat with remaining oil and crabs.
Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.
Ham and Scalloped Potatoes
Category: side-dish
By Lumielle

Sliced potatoes are smothered in a cheese sauce and topped with ham. If you prefer a little kick, try adding a dash of cayenne pepper to the sauce. Delicious!

Ingredients:
cooking spray
8  potatoes, peeled and thinly sliced
½ cup butter
1  onion, finely chopped
½ cup all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon salt
¼ teaspoon ground black pepper
3 cups milk
2 cups shredded Cheddar cheese
3 cups diced ham

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well. Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted. Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce. Bake in the preheated oven until the top is lightly browned, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr 21 mins
Total time: 1 hr 46 mins
Yields: 10 servings

Calories: 473.1
Fat: 25.9 g
Saturated fat: 14.3 g
Carbohydrates: 40.6 g
Sugars: 5.9 g
Dietary fiber: 4.3 g
Protein: 20 g
Cholesterol: 76.7 mg
Sodium: 1024.6 mg
Air-Fried Buffalo Chicken
Category: meat-and-poultry
By Nekmor

By eliminating the butter and frying in a NuWave® or SuperWave® Oven we get a recipe the family loves and is practically fat free! Serve with fat-free ranch or blue cheese dressing and more Frank's® for dipping!

Ingredients:
½ cup plain fat-free Greek yogurt
¼ cup egg substitute
1 tablespoon hot sauce (such as Frank's®)
1 teaspoon hot sauce (such as Frank's®)
1 cup panko bread crumbs
1 tablespoon sweet paprika
1 tablespoon garlic pepper seasoning
1 tablespoon cayenne pepper
1 pound skinless, boneless chicken breasts, cut into 1-inch strips

Directions:
Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl. Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl. Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture. Arrange coated chicken strips in a single layer in an air fryer. Cook until evenly browned, about 8 minutes per side.

Prep time: 20 mins
Cook time: 16 mins
Total time: 36 mins
Yields: 4 servings

Calories: 233.8
Fat: 4.6 g
Saturated fat: 1.2 g
Carbohydrates: 22.1 g
Sugars: 1.8 g
Dietary fiber: 1.1 g
Protein: 31.2 g
Cholesterol: 64.8 mg
Sodium: 696.2 mg
Skewered Grilled Potatoes
Category: side-dish
By kimberlyj

New potatoes coated in a rosemary and garlic marinade then skewered and grilled.

Ingredients:
2 pounds red potatoes, quartered
½ cup water
½ cup light mayonnaise
¼ cup dry white wine
2 teaspoons crushed dried rosemary
1 teaspoon garlic powder
wooden skewers, soaked in water for 30 minutes

Directions:
Place potatoes and water in a microwave safe bowl.  Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through.  Drain potatoes and allow to steam for a few minutes to dry. In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder.  Mix in drained potatoes and toss to coat.   Marinate, covered, in the refrigerator for 1 hour. Preheat an outdoor grill for high heat and lightly oil grate. Remove potatoes from marinade, and skewer.  Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through.  Remove potatoes from skewers and serve hot.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 136.6
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 19.9 g
Sugars: 1.9 g
Dietary fiber: 2.1 g
Protein: 2.4 g
Cholesterol: 5.3 mg
Sodium: 108.8 mg
Easy Freezer Vegetarian Black Bean Burritos


Ingredients:
black beans, salsa, flour tortillas, colby-monterey jack cheese, cheddar cheese

Directions:
Set out a 9x11 baking pan to place folded burritos in.
Whirl Black Beans (drained slightly] in a food processor for 3-5 seconds to make a thick paste.
Warm up tortillas in the microwave. Place all 12 on a plate on high for about 45-60 seconds.
Spread bean paste on tortilla.  Layer on veggies, salsa, and cheese, (leftover chicken, shredded would also be good].
Roll up, folding in ends.
Place seam-side down into baking pan.
Repeat process for all 12.
Place baking pan in freezer until burritos are frozen solid.
Wrap individually in foil/freezer paper and place in a large Ziploc bag for easy grab-and-go lunch.
To reheat:  cover with paper towel and microwave for 30-60 seconds, depending on microwave.  Top with extra salsa, sour cream or plain yogurt with cumin.
Dad's New Zealand Mince Stew
Category: soups-stews-and-chili
By Kat

Hmmmmm... I'm not sure if it's chili, or stew or a shepherds pie without the crust, but there is nothing like it over some toast on a cold night, rich and hearty, just downright yummy if you ask me. We always experiment a little with our ingredients but it always comes out great. I'm thinking of going and making a pot right now, oh and it's even better the days after you make it, just go ahead and microwave some, put it on baked potatoes, roll it up in bread, use it anyway you like.

Ingredients:
1 tablespoon vegetable oil
3 large onions, sliced
2 pounds ground beef
2 cloves garlic, chopped
1 cup water
2 cups ketchup
1 cup beef stock
2 tablespoons teriyaki sauce
3 tablespoons black pepper
1 tablespoon curry powder
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon all-purpose flour
½ cup water

Directions:
Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes. Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours. Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

Prep time: 45 mins
Cook time: 3 hrs
Total time: 3 hrs 45 mins
Yields: 8 servings

Calories: 474.3
Fat: 32.4 g
Saturated fat: 12.6 g
Carbohydrates: 25.4 g
Sugars: 17.5 g
Dietary fiber: 2.2 g
Protein: 21.9 g
Cholesterol: 96.5 mg
Sodium: 934.7 mg
Reduced-Fat Chicken, Spinach & Tomato Pasta


Ingredients:
sweet onion, mushroom, garlic, nutmeg, fresh tomato, fresh spinach, parmesan cheese, romano cheese, light sour cream, fresh ground black pepper, penne pasta, fettuccine pasta

Directions:
Cook pasta according to package directions. Drain and store to the side. Spray with hot water before serving, if needed,  to loosen pasta.
Add 2-3 Tbsp of chicken broth to heated pan, add onion, mushrooms, garlic and nutmeg.  Saute on mid high heat until onion is soft and mushrooms cooked, add more broth if needed to prevent sticking.
When onions and mushrooms are cooked, add chicken and remainder of chicken broth, cook until broth is almost completely reduced, leaving barely enough liquid to allow spinach to steam.
Add chopped tomatos to the top of chicken mixture, then layer the chopped spinach, cover and cook until spinach is steamed.
Add the cheeses & stir, then remove from heat.
Add the sour cream and mix well.
Salt and Pepper to taste.
Pour over cooked Pasta and serve immediately.
Sassy Barbecued Shrimp


Ingredients:
shrimp, green onion, ketchup, molasses, water, low sodium soy sauce, garlic cloves

Directions:
Combine all ingredients except cooking spray in a large zip-top plastic bag.  Seal bag and shake to coat.  Marinate in the refrigerator for 15 minutes.
Prepare grill or broiler.  Remove shrimp from bag; reserve marinade.  Thread 4 shrimp onto each of 8 (12-inch skewers].  Place kebabs on grill rack or broiler pan coated with cooking spray.  Cook 3 minutes on each side or until done; baste frequently with reserved marinade.
Russian Berry Custard (Kissel)


Ingredients:
fresh cranberries, water, sugar, potato starch

Directions:
Place the berries and 4 cups of the water in a medium size saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook until the cranberries pop open or the strawberries or raspberries get somewhat mushy, 10 to 15 minutes.
Allow to cool slightly, then with the back of a spoon, press the berries through a fine-mesh sieve set over a bowl. Be sure to extract as much juice as possible.
Return the sieved berries and liquid to the saucepan. Add the sugar and bring to a boil, stirring over medium heat. Reduce the heat to low and simmer until the sugar is completely dissolved, 2 to 3 minutes.
In a small bowl, dilute the potato starch with the remaining 1 cup water, stirring carefully until there are no lumps. Whisk the mixture into the simmering berry mixture and bring to a boil, stirring vigorously until the mixture thickens.
Remove from the heat and cool, stirring from time to time. Spoon into serving glasses or bowls and refrigerate.
Crisp Fried Aubergines


Ingredients:
aubergines, salt, olive oil, seasoned flour

Directions:
Cut the aubergines lengthwise into 5 mm (1/4 inch] slices.
Salt thoroughly with the cooking salt and drain in a colander for 30 minutes.
Rinse and pat dry.
Heat the oil in a thick frying-pan till almost smoking.
Dip the aubergine slices in the seasoned flour and cook a few at a time until browned – about 1 ½ minutes a side.
Drain on kitchen paper and serve as quickly as possible.
Mexican Chocolate Magic Bars


Ingredients:
unsalted butter, graham cracker crumbs, ground cinnamon, salt, cayenne pepper, sweetened flaked coconut, sweetened condensed milk

Directions:
Preheat the oven to 350°F Line a 13- by 9-inch cake pan with foil, then coat with cooking spray.
In a large bowl, combine the butter and graham cracker crumbs, then press firmly into the bottom of the prepared pan. In the same bowl, stir the cinnamon, salt, and cayenne. Scatter the chocolate over the crust, then sprinkle with the cinnamon mixture. Scatter the coconut and peanuts on top, then pour the condensed milk over the whole mixture.
Bake until golden brown and set, about 40 minutes. Cool completely in the pan on a wire rack. Lift out with the foil, then cut into 3-inch squares.
Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta


Ingredients:
walnut halves, cucumber, red bell pepper, yellow bell pepper, kosher salt, orzo pasta, extra virgin olive oil, kalamata olive, scallion, fresh basil, fresh Italian parsley, feta cheese, Dijon mustard, red wine vinegar, fresh lemon juice, honey, lemon zest, garlic clove, kosher salt, white pepper, extra virgin olive oil

Directions:
SALAD.
Preheat the oven to 350 degrees.
Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
Let cool, then coarsely chop and set aside.
Peel and core the cucumber and cut it into 1/2-inch cubes.
Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
Set aside.
Fill a large saucepan two-thirds full of water.
Add a pinch of salt and bring to a boil.
Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
Toss with the olive oil to keep the pasta from sticking together.
Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
Drizzle in the Lemon Vinaigrette and toss well.
Season to taste with salt and pepper.
Cover and store in the refrigerator for up to 2 days.
LEMON VINAIGRETTE yield: 1 1/4 cups.
Combine all the ingredients except the olive oil in a medium bowl.
Mix well with a whisk.
Add the oil in a slow stream, whisking as you pour.
Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.
Ultimate Pizza Dough


Ingredients:
active dry yeast, granulated sugar, water, all-purpose flour, salt

Directions:
-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle.
-Place dough on a lightly greased pizza pan and stretch dough to edges.
Add sauce and toppings of choice.
Bake at 500 degree oven for 8-12 minutes or until edges are golden.
Makes one 12" pizza dough.
Almond Blackberry Tart


Ingredients:
blackberry, all-purpose flour, salt, unsalted butter, honey, eggs, vanilla extract

Directions:
Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform tart pan or individual tartlet pans with cooking spray.
In a large bowl, combine the almond meal with the flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract.
Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.
Huey's Beef in Guinness


Ingredients:
stewing beef, salt, fresh ground black pepper, onions, garlic cloves, mushrooms, bacon, brown sugar, tomato paste, fresh ground black pepper

Directions:
Preheat the oven to 190ºC.
Heat 1 tablespoon of oil in a large, heavy-based, non-stick pan and brown the beef on all sides.  You may need to do this in 2 or 3 batches.  Add more oil if needed.  Remove, set aside and season to taste.
Add a little more oil to the pan and sauté the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening.
Place the beef, onion, garlic, mushrooms and bacon in a large ovenproof pot, add the sugar, tomato paste, beef stock and Guinness and mix well so that all the ingredients are well-combined.
Season to taste, and cover the pot tightly with foil and the lid, and cook for 11/4 to 11/2 hours or until the beef is tender.
Serve with Irish cook Kevin Dundon’s Colcannon recipe #123663 and plenty of crusty bread.