Beef and Guiness Stew

 


Beef and Guinness Stew

Once the weather gets colder, this stew gets
hotter! Warm your insides with this delicious
recipe!

Makes 6 servings
Recipe c. 1997, M.S. Milliken & S. Feniger, all
rights reserved
INGREDIENTS:
2 lbs stewing beef
3  tbsp oil
2 tbsp flour
  Salt and freshly ground black pepper
  Pinch of cayenne 
2  large onions, coarsely chopped 
1  garlic clove, crushed 
2  tbsp tomato puree, dissolved in 4 tbsp water 
1¼  cups Guinness 
2  cups largely diced carrots 
  Sprig of fresh thyme 
  Chopped parsley, for garnish 

DIRECTIONS:
1. Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tbsp
of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss
meat with seasoned flour
2. Heat remaining 2 tbsp oil in a large skillet over high heat. Brown the meat on all sides.
Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet.
Cover, and cook gently for 5 minutes.
3.  Transfer the contents of the skillet to a casserole and pour half of the Guinness into
  the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices 
  on the pan. Pour over the meat, along with the remaining Guinness. 
4.  Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and 
  simmer over low heat, or in a 300ºF oven until the meat is tender, 2 to 3 hours.