Guinness Stew

Yesterday was March's Sunday Dinner. Last year I did corned beef and cabbage. This year I decided to do Guinness Stew.

First let me just say I forgot how much I love Guinness. I think I drank more than I should have while cooking. But, I mean, I bought a six pack so I had to test it, right?

FoodNetwork had a recipe that seemed easy and I've not been let down by their recipes before, so we gave it a go. And let me just tell you...it was fantastic. I don't think it had enough of the Guinness flavor so I'd add more of that next time. AND adding tomato paste to a beef stew was magical. I never have done that before and now it's going to be in every stew I ever make.

Guinness Stew
Recipe from FoodNetwork
Serves 6

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

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. Garnish the beef with parsley and serve.