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Beef and Irish Stout Stew




Source of Recipe


Piper


List of Ingredients




Beef and Irish Stout Stew



2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (such as Guinness®)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for
garnish

Recipe




Toss the beef cubes with 1 tablespoon of vegetable oil.

In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper.

Dredge the beef in this to coat.

Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat.

Add the beef, and brown on all sides.

Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend.

Reduce the heat to medium, cover, and cook for 5 minutes.

Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon.

This adds a lot of flavor to the broth.

Pour in the rest of the beer, and add the carrots and thyme.

Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally.

Taste and adjust seasoning before serving.

Garnish with chopped parsley.