Ingredients

2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish

Directions

Trim the meat of any fat or gristle, and cut into
2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and
cayenne. Toss meat with seasoned flour.

Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the
heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes.
Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring
Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with
the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer
over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.

Garnish the beef with parsley and serve.