Submitted by Ricardo DelosReyes
• 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
• 2 Bay Leaves
• 1 sprig thyme
• parsley, chopped finely to garnish
- 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.
- Heat the remaining oil or dripping in a wide skillet on high heat. Brown the meat on all sides. Add Bay leaves, onions, crushed garlic and tomato paste 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 skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
- 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.
- 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