This recipe is a perfect choice for St. Patrick's Day and it's exceptionally easy to prepare.

Although I consider the stout to be a critical element in the stew, if you would rather cook without alcohol, substitute 1/2 -cup strong-brewed coffee and 1 cup of water for the beer. The Guinness has a coffeelike flavor, and your stew should taste pretty close to the original.

Those of you without a crockpot can prepare the stew in your oven or on your stove. Bake the stew in a covered casserole for 3 hours at 350 degrees, or combine the ingredients in a Dutch oven and simmer on top of the stove for 2 to 3 hours.

Serve the stew over mashed potatoes (another Irish favorite) for a wonderful, warming salute to St. Patrick.

STOUT STEW

2 1/2 pounds lean stew beef

1/2 teaspoon salt

1/2 teaspoon garlic powder

Freshly ground black pepper, to taste

1 large onion, halved and sliced

Calories: 268

Fat: 6 g

Saturated Fat: 2 g

Protein: 38.7 g

Fiber: 2.2 g

Carbohydrates: 9 g

Sodium: 288 mg

Cholesterol: 100 mg

Nutrient analysis provided by Fran Frye, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.

1 12-ounce bottle Guinness Extra Stout beer

2 cups baby carrots

1 4-inch stem of rosemary, or 1 teaspoon dried rosemary leaves

2 bay leaves

1/4 cup cornstarch

1/2 cup water

Combine all ingredients except the cornstarch and water in a crockpot and cook on low for 6-8 hours. Combine the cornstarch and water in a bowl and stir into the stew. Cover the crockpot and allow the stew to cook an additional 10 minutes, until thickened slightly.

Makes 6 servings.

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, PO Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@home.com., You can find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin