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Beef and Guinness Stew
Serves 6 |
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Ingredients:
| 2 lb bottom round beef, trimmed and cut into cubes |
| 3 tbsp oil |
| 2 tbsp flour |
| 1/8 tsp cayenne |
| 2 onions, coarsely chopped |
| 1 clove garlic, crushed |
| 2 tsp tomato puree, 4 tbsp water added |
| 1 1/4 cups Guinness |
| 2 cups carrots, diced |
| 1 sprig fresh thyme |
| Salt, to taste |
| Ground black pepper, to taste |
| Chopped parsley, for garnish |
Directions:
- Preheat oven to 300° F.
- Place beef with 1 tablespoon of the oil in a mixing bowl. Season the flour with salt, pepper, and cayenne. Toss meat until coated.
- Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole dish.
- Pour half of the Guinness into the same skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and place in the oven and cook until the meat is tender, 2-3 hours.
| Course: | Dinner, Lunch |
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