Beef
& Guinness Stew
2 lbs. lean stewing beef
3
tablespoons oil
2
tablespoons flour
Salt
Freshly
ground pepper
Pinch
of Cayenne
2
large onions, coarsely chopped
1
large clove garlic, crushed
2
tablespoons tomato puree
1
1/4 cups Guinness stout
2
cups carrots, cut into chunks
A
sprig of thyme
Trim
the meat of any fat or gristle, cut into 2 inch cubes and toss in a bowl with 1
tablespoon of oil. Season the flour with salt,pepper and cayenne. Toss the meat
in this mixture.
Heat
the remaining oil in a wide frying plan over high heat. Brown
the
meat on all sides. Lower the heat, add onions, crushed garlic
and
tomato puree to the pan. Cover and cook for about 5 minutes.
Transfer
the contents of the pan to a casserole and pour some of
the
Guinness into the pan, bring to a boil and stir with a wooden
spoon
to dissolve the caramelized meat juices in the pan. Pour this
onto
the meat, add the remaining Guinness, carrots and thyme. Stir,
taste
and add salt, if necessary.
Cover
the casserole and simmer very gently until the meat is tender
-
2 to 3 hours (or place in a 300 degrees F oven for 2 to 3 hours).
Taste
and correct seasonings.
Scatter
with lots of chopped parsley and serve with plain boiled
potatoes
or Colcannon.
Serves
4 to 6
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