ALONG THE MISSISSIPPI: A TOUCH OF IRELAND -- IRISH STEW AND RAISIN PIE

Two staples of Irish life -- beef and Guinness, the stout, dark ale -- come together in this richly flavored stew. If you don't have Guinness, any dark beer or ale can be used. This "one-pot" dish can be made ahead of time, and an overnight stay in the fridge doesn't hurt the flavor one bit ... it may even improve it! Pappy Mays could remember his mother cooking this stew in a hanging pot in their fireplace.

Irish stew

2 pounds beef stew meat, cut into 1 1/2-inch cubes

1 cup flour, seasoned with salt, pepper and paprika

2 tablespoons butter

2 tablespoons oil

1 onion, diced

1 12-ounce bottle Guinness (dark ale)

2 cups water

2 tablespoons brown sugar

1 bay leaf

salt to taste

1/4 teaspoon freshly ground black pepper

1/2 pound carrots, peeled and cut into 1-inch chunks

3 stalks celery, cut into 1-inch slices

3 large potatoes, peeled and cut into cubes

chopped parsley for garnish

1. Shake the beef cubes in seasoned flour, shaking off the excess. Save leftover seasoned flour for thickening the stew later.

2. Heat the butter and oil in a large heavy pot and when the foam subsides, brown the beef, a few cubes at a time, removing them to a plate as they brown.

3. Add the onions to the pot and cook over medium heat until they soften and are beginning to brown, about 5 minutes.

4. Replace the beef in the pot, along with the Guinness, water, brown sugar, bay leaf, salt and pepper. Bring to a boil, reduce heat, cover and simmer about an hour, or until the beef is almost tender.

5. Add the carrots, celery and potatoes to the pot and continue cooking about 30 minutes, or until the meat is fully tender and the vegetables are done.

6. Thicken the stew a little more, if desired, by blending 2 tablespoons of the leftover seasoned flour with 1/3 cup of cold water and adding it to the hot stew. Cook a minute or two, stirring, until thickened.

7. Serve hot, in bowls, topped with chopped parsley.

Yield: 6 servings.

Aunt Susan's St. Louis Raisin Pie

Raisin pie has a touch of Ireland in it, for the Irish throw a handful of raisins into many breads and desserts. My Aunt Susan does the Irish tradition justice with this recipe.

2 cups raisins, dark or light

2 cups water

2 tablespoons cornstarch

1/4 cup cold water

1 teaspoon cinnamon

1 tablespoon white vinegar

1/2 cup brown sugar, packed

1/2 teaspoon salt

1 tablespoon butter

1 prepared 9-inch pie crust

Preheat oven to 425 degrees.

1. Boil raisins in 2 cups water for 5 minutes, remove from heat.

2. Dissolve cornstarch in 1/4 cup water and add to raisin mixture, mixing well.

3. Add cinnamon, vinegar, brown sugar, salt and butter, blending well.

4. Pour mixture into prepared crust and bake at 425 degrees for 25 minutes or until lightly browned.

Yield: 6-8 servings.