Guinness Irish Stew

Tip: Read directions completely before preparing.

Ingredients:

4 pounds beef chuck roast, boneless meat, cut into 1 1/2 - 2 inch cubes

1/4 cup and 2 tablespoons vegetable oil, divided

1/4 cup all-purpose flour

2 pinches salt and ground black pepper to taste

2 pinches cayenne pepper

2 yellow onions, chopped

4 cloves garlic, crushed

1/4 cup tomato paste

3 cups Guinness Beer

2 cups chopped carrot

4 large potatoes

2 sprigs fresh thyme

2 tablespoons chopped fresh parsley for garnish

Salt to taste

Directions:

Toss the beef cubes with 2 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

Heat the remaining oil in a large skillet over medium-high heat. Once hot, add the beef, and brown on all sides. Brown in batches until all the meat is browned. Remove the browned meat and add to a deep heavy bottomed pot or Dutch oven, until all the meat is browned.

To the skillet, add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the skillet and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

Pour 1 1/2 cups of the beer into the skillet, and as it begins to boil, scrape any bits of food, stuck browned bit from the bottom (fond)of the pan with a wooden spoon. This adds an intense flavor to the broth. Add to pot with browned meat.

Pour in the rest of the beer, and add the thyme. Cover, reduce heat to low, and simmer for 2 hours.

Add potatoes and carrots and simmer another hour, stirring every 20 minutes. Taste and adjust salt seasoning before serving. Garnish with chopped parsley. Enjoy!

Serves: 8

Tip: Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, is traditionally made of lamb or mutton (less tender sheep over two years of age), potatoes, onions, and parsley. But I am using beef.  Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.