Beef And Guinness Stew

Recipe Ingredients

2 lbs	908g / 32oz	Stewing beef
3 tablespoons	45ml	Oil
2 tablespoons	30ml	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cayenne
2		Onions - coarsely chopped (large)
1		Garlic clove - crushed
2 tablespoons	30ml	Tomato puree - diluted with
4 tablespoons	60ml	Water
1 1/4 cups	296ml	Guinness stout
2 cups	220g / 7.8oz	Largely-diced carrots
1 section		Fresh thyme
		Chopped parsley - for garnish

Recipe Instructions

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 oven until the meat is tender, 2 to 3 hours.

Garnish the beef with parsley and serve.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A32 broadcast 11-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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