Beef and Guinness Stew

• 2 prounds lean stewing beef
• 3 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cayenne
• 2 onions, chopped
• 1 clove garlic, chopped
• 2 tablespoons tomato paste, dissolved in 4 tablespoons water
• 1 1/4 bottles Guinness
• 3/4 cup carrots, cut into chunks
• 1 sprig thyme
• parsley, chopped finely to garnish

1. Trim the meat of any fat or gristle, cut into 2-inch cubes and toss them in a bowl with 1 tablespoon oil.
2. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne.
3. Toss the meat in this mixture.
4. Heat the remaining oil or dripping in a wide skillet on high heat.
5. Brown the meat on all sides.
6. Add the onions, crushed garlic and tomato paste to the pan, cover, and cook gently for about 5 minutes.
7. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the skillet.
8. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
9. Pour onto the meat in the casserole with the remaining Guinness; add the carrots and the thyme.
10. Stir, taste, and add a little more salt if necessary.
11. Cover with the lid of the casserole and simmer very gently until the meat is tender 2-3 hours.
12. The stew may be cooked on top of the stove or in a low oven at 300 degrees F.
13. Taste and correct the seasoning.
14. Scatter with lots of chopped parsley and serve with champ, colcannon or plain boiled potatoes.

prounds lean stewing beef, vegetable oil, flour, salt, pepper, cayenne, onions, clove garlic, tomato paste, bottles, carrots, thyme, parsley

Taken from www.foodrepublic.com/recipes/beef-and-guinness-stew-recipe/ (may not work)