BEEF & GUINNESS STEW

By Sube

Ingredients

• 2 lb lean stewing beef
• 3 tablespoons oil
• 2 tablespoons flour
• salt and freshly ground pepper and a pinch of cayenne
• 2 large onions, coarsely chopped
• 1 large clove garlic, crushed (optional)
• 2 tablespoons tomato puree, dissolved in 4 tablespoons water
• 1 1/4 cups Guinness
• 2 cups carrots, cut into chunks
• sprig of thyme

Details

Servings 6

Preparation

Step 1

Method:

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