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• Total Time 150 min
• Yield 8 Servings
• Level Medium

A modern twist for the Irish Stew which is traditionally made with lamb, today we use beef in it's place and turn up the flavor with a great beer, Guinness.
 

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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
• 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

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Directions

1. 1. Cut beef into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch of cayenne. Toss the meat in the mixture.
2. 2. 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.
3. 3. Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
4. 4. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
5. 5. 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. Top with chopped parsley.