Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Stewing beef

  2. 3 tablespoons 45ml Oil

  3. 2 tablespoons 30ml Flour Salt - to taste Freshly-ground black pepper - to taste

  4. 1 Cayenne

  5. 2 Onions - coarsely chopped (large)

  6. 1 Garlic clove - crushed

  7. 2 tablespoons 30ml Tomato puree - diluted with

  8. 4 tablespoons 60ml Water

  9. 1 1/4 cups 296ml Guinness stout

  10. 2 cups 220g / 7.8oz Largely-diced carrots

  11. 1 section Fresh thyme Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve. This recipe yields 6 servings.


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