Irish Beef and Guinness Stew
Beef, Soups & Stews
Ingredients
2 lbs. Stewing Beef
3 Tbsp. Vegetable Oil
2 Tbsp. All Purpose Flour
2 Large Sweet Onions, coarsely chopped
1 Large Garlic Clove, crushed
2 Tbsp. Tomato Puree (dissolved in 4 Tbsp. water)
1 1/4 cup Guinness Beer
2 cups Carrots, largely diced
1 spring Fresh Thyme
Salt & Pepper, to taste
Chopped Parsley, to garnish
Directions
Trim the meat of any fat or gristle and cut in 2″ cubes.
Toss the beef with 1 TBSP of the oil then in the flour to coat well.
Heat the remaining 2 TBSP of the oil in a medium size sauce pot with a tight fitting lid, until the oil is just beginning to smoke.
Add the cubed, floured beef and brown on all sides.
Reduce the heat, add the onions, crushed garlic and saute one to two minutes.
Add the dissolved tomato puree and water as well as the beer, carrots and thyme.
Cover and reduce heat until barely simmering and cook very slowly for 2 to 2 1/2 hours.
When the meat is tender, remove the thyme sprig and season with salt and pepper.
Serve with a garnishment of chopped parsley.