Beef and Guinness Stew

Beef and Guinness Stew

2 pounds stew meat
1/4 cup oil
1/3 cup flour
1 teaspoon salt and freshly ground black pepper
1/2 teaspoon cayenne
2 large onions, coarsely chopped
1 clove garlic, crushed
1/4 cup tomato puree dissolved in 1/2 cup water
12 ounces Guinness beer
2 cups low sodium beef broth
2 cups largely diced carrots
8 small new potatoes, halved
1 sprig fresh thyme
chopped parsley for garnish

Trim the meat of any fat or gristle, and cut into 2-inch cubes. In a small bowl, season the flour with the salt, pepper and cayenne. Toss the meat with the seasoned flour. Heat 2 tablespoons oil in a large skillet over medium-high to high heat. Working in batches and adding more oil as needed, 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 the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on pan. Pour over the meat, along with the remaining Guinness and the beef broth. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree oven for 2 hours. Add the potatoes and cook for another hour until the meat and potatoes are tender. Garnish with parsley and serve.

Serves 4 to 6