Beef & Stout Stew With Carrots (OMAC)

• 2 tablespoons vegetable oil
• 1 kg stewing beef, cut into large chunks
• 1 onion, roughly chopped
• 4 carrots, cut into large chunks
• 2 tablespoons plain flour
• 500 ml Guinness stout
• 1 beef stock cube
• 1 pinch sugar
• 3 bay leaves
• 1 thyme, sprig

1. 1.Heat oven to 350f/160C/140C fan/gas 3.
2. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside.
3. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir.
4. Tip the meat and any juices back into the dish and give it all a good stir.
5. Pour over the Guinness and crumble in the stock cube.
6. Season the stew with salt, pepper and a pinch of sugar.
7. Tuck in the herbs and bring everything to a simmer.
8. 2.Cover with a lid and place in the oven for about 2 1/2 hrs until the meat is really tender.
9. Serve with mashed potatoes and vegetables.

vegetable oil, stewing beef, onion, carrots, flour, beef, sugar, bay leaves, thyme

Taken from www.food.com/recipe/beef-stout-stew-with-carrots-omac-504787 (may not work)