BEEF & GUINNESS STEW

BEEF & GUINNESS STEW

This recipe makes a wonderful stew which tastes even better a day or two after it its made

Yield: 6-8 servings
􀁺 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
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 the top with lots of chopped parsley.