Beef & Guinness Stew
2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and pepper
2 large onions coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons white wine
1 1/4 cup Guinness
2 cups largely diced carrots
sprig of fresh thyme
Trim the meat of fat, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt and pepper. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large stock pot (All-Clad is the best). Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato paste. Cover and gently cook for 5 minutes. Pour in the Guinness and stir to loosen caramelized meat juices from bottom of the pan. Add the carrots and thyme. Stir and adjust seasonings. Cover and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. |
