International Food Friday

Just in time for St. Patrick's Day!

 Beef and Guiness Stew

2 lbs. lean stewing beef
3 Tbs. oil
2 Tbs. flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions,  chopped
1 large clove garlic, crushed 
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprigs of thyme and flat-leaf parsley 

Trim the meat of any fat, cut 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 or two of cayenne. Toss meat in flour mixture.

Heat the remaining oil in a large 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 simmer for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to deglaze the pan.

Pour onto the meat with the remaining Guinness; add the carrots and some chopped thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender, about 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. Garnish with lots of chopped parsley.