BeeF & GuiNnEsS sTeW

BEEF AND GUINNESS STEW

2 lb. stewing beef

3 T oil

2 T flour

Salt and Pepper to taste

Pinch of Cayenne

2 large onions, coarsely chopped

1 garlic clove, crushed

2 T tomato puree, dissolved in 4 T water

1 ¼ C Guinness

2 C diced carrots

Sprig of fresh thyme

Chopped Parsley for garnish

Trim the meat of fat and gristle, cut into 2” cubes. Toss beef with 1 T of oil.

In a small bowl season flour with salt and pepper and cayenne. Toss meat in seasoned flour. Heat 2 T of oil in large skillet over high heat. Brown meat on all sides. Reduce the heat and add onions, crushed garlic and tomato puree. Cover and cook for 5 minutes.

Transfer skillet ingredients to casserole and pour half of Guinness into skillet, bring to boil and stir to dissolve caramelized meat juices on the pan. Pour over the meat, along with remaining Guinness. Add carrots and thyme. Stir and adjust seasonings. Cover and simmer over low heat or in 300 degree oven for 2-3 hours minimum. Garnish with parsley and serve.