Irish Beef Stew

• 2 lbs lean stewing beef, cut into 2 inch chunks
• 4 tablespoons flour
• salt & pepper
• 1 pinch cayenne
• 2 large yellow onions, cut into large peices
• 2 garlic cloves, minced
• 6 -8 large carrots, peeled & cut into 1 1/2-inch peices
• 4 stalks celery, cut into 1 1/2-inch peices
• 2 -3 large potatoes, cut into large cubes, golf-ball size (optional)
• 24 white pearl onions (optional)
• 13 cup barley (optional)
• 2 tablespoons tomato paste, disolved into 3 T water (to thin it out)
• 2 cups Guinness stout
• 3 cups beef broth
• 2 bay leaves
• 1 teaspoon thyme

1. In a large ziploc bag, add flour, salt & pepper as desired, and a pinch of cayenne.
2. Add cubed beef and zip up bag.
3. Shake to coat beef with flour.
4. In a large pot or Dutch Oven, add 2 T oil.
5. Shake off excess flour and add beef to pot.
6. Brown beef over medium-high heat in two batches.
7. When all are browned, remove beef and set aside.
8. Add onions and garlic to pot and cook for 5 mins or so.
9. Add carrots, celery, barley and pearl onions, potatoes, and tomato paste/water and stir to coat.
10. Add 1/2 cup of Guinness to deglaze bottom of pot.
11. Add meat back to pot and add remaining Guinness and beef broth.
12. Add Thyme and Bay leaves.
13. Bring to a boil and reduce heat to a simmer.
14. Cover and cook for 2 hours or until beef is fork-tender.

lean stewing beef, flour, salt, cayenne, yellow onions, garlic, carrots, stalks celery, potatoes, white pearl onions, barley, tomato paste, stout, beef broth, bay leaves, thyme

Taken from www.food.com/recipe/irish-beef-stew-329134 (may not work)