Beef & Guinness Stew for St. Patrick's Day

Ingredients

• 2 pounds lean stewing beef

• 3 tablespoons vegetable oil

• 2 tablespoons all-purpose flour

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon cayenne

• 2 onions, chopped

• 1 clove garlic, chopped

• 2 tablespoons tomato paste, dissolved in 4 tablespoons water

• 1 1/4 bottles Guinness

• 3/4 cup carrots, cut into chunks

• 1 sprig thyme

• Parsley, chopped finely to garnish

Step 1

Trim the meat of any fat or gristle, cut into 2-inch cubes 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 this mixture.

Step 2

Heat the remaining oil or dripping in a wide skillet on high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato paste to the pan, cover, and cook gently for about 5 minutes.

Step 3

Transfer the contents of the pan to a casserole, and pour some of the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Step 4

Pour onto the meat in the casserole with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Step 5

Cover with the lid of the casserole and simmer very gently until the meat is tender— 2-3 hours. The stew may be cooked on top of the stove or in a low oven at 300ºF. Taste and correct the seasoning. Scatter with lots of chopped parsley and serve with champ, colcannon or plain boiled potatoes.