Saturday, December 6, 2014

Guinness Stew

2 lbs chuck roast, cut into 2-inch cubes
3 Tbsp oil
2 Tbsp flour
salt and pepper
pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 Tbsp tomato puree, dissolved in 4 Tbsp water
1-1/4 cups Guinness (or dark beer/lager)
2 cups largely diced carrots
sprig of fresh thyme, or dash dried thyme

Toss beef with 1 Tbsp oil.  Mix flour, salt and pepper together and coat beef.

Heat remaining oil in large skillet over high heat.  Brown meat on all sides.

Reduce the heat and add onions, garlic, and tomato puree.  Cover and cook 5 minutes.  Transfer contents to Dutch oven.

Add half the Guinness to skillet to get up anything stuck to the pan.  Bring to a boil.  Pour over the meat in the Dutch oven.  Add remaining Guinness, carrots and thyme.  Stir.

Cover and cook at 325 degrees for 2 hours until tender. (or simmer over low heat).

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