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.
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By Jerz66
Suwanee, 45
on March 04, 2013
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....o...m....g.... This served with mashed potatoes is incredibly yummy... The only think I did different was I used 3 tablespoons of tomato paste instead of the puree and I used a little white wine (I just had it in the fridge to help remove the brown bits from the bottom of my pan but yeah... the hot tip with this is to serve with MASHED POTATOES... I'll be making again for St Patty's day next weekend.
By Barri Lee
on September 01, 2012
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Very easy recipe. I've made this recipe 4 times now. First 2 were in the oven and it dried out, even after cutting the bake time much shorter second time around. Next 2 times were on stove top in my heavy dutch oven and it turned out perfect! I always serve over mashed potatoes as well. Our kids absolutely LOVE this dish!
By vtrachel2000
Dublin, Ireland
on September 18, 2011
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I've had this a few times in pubs around the country and loved it each time. I decided to make it for myself. Not only was the recipe incredibly easy, but it tasted no different from what I've been getting in the local pubs on the coast. My room mates loved it and have requested I make it again. I added broccoli and potatoes. It was fantastic. One of the things I'll do next time that the locals do: instead of putting potatoes in, I'll make mashed potatoes and pour the stew over a scoop.
Brilliant!
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