Beef & Guinness Stew

Ingredients:

2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper
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 stout beer
2 cups carrots, cut into chunks
Sprig of thyme


Directions:

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 with lots of chopped parsley.
Yield: 6 to 8 servings

Thanks to Bonnie Rose Leigh!