Beef Stew with Guinness

Beef Stew with Guinness

A great "Irish" stew for St. Patrick's Day. This should serve 8, but it's great for leftovers.
2 pounds beef stew meat or chuck roast, cut in 1 ½ half to 2 inch cubes 3 tablespoons oil, divided 2 tablespoons flour salt and pepper to taste pinch of cayenne pepper 2 large coarsely chopped onions	1 teaspoon crushed garlic 1 (14½-ounce) can diced tomatoes with juice 1 (15-ounce) can Guinness 2 cups coarsely diced carrots sprig of fresh thyme chopped parsley for garnish

Remove any fat or gristle from the meat before cutting into cubes. Toss the meat with 1 tablespoon of oil. Combine flour, salt, pepper and cayenne in a small bowl and dredge the meat in the mixture, covering all side of each cube. Heat remaining 2 tablespoons oil at high heat in large, deep cast iron skillet or Dutch oven. Brown meat on all sides. Add onions, crushed garlic and tomatoes, bring to a boil; then reduce heat and simmer until the tomatoes and juice are reduced to about half. Pour the Guinness into the skillet and bring back to a boil. Add carrots and thyme. Stir and adjust the seasonings. Reduce heat and simmer over low heat for about 2 ½ hours. Service with parsley sprinkled over top.

Variations

Substitute 2 tablespoons tomato puree dissolved in 4 tablespoons water for the canned tomatoes. Add the Guinness at the same time and continue the cooking, skipping the process to reduce the canned tomatoes and juice.

Maybe be placed in a 300° oven (no preheating required) in the skillet or an oven proof casserole for 2 to 3 hours, or cooked in a crock pot on low for 8 to 10 hours.

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