Beef and Irish Stout Stew

Name: Beef and Irish Stout Stew
Total time: 210
Yield: 6
Ingredients: 2 pounds lean beef stew meat, cut into 1-inch cubes; 3 tablespoons vegetable oil, divided; 2 tablespoons all-purpose flour; 1 pinch salt and ground black pepper to taste; 1 pinch cayenne pepper; 2 large onions, chopped; 1 clove garlic, crushed; 2 tablespoons tomato paste; 1.5 cups Irish stout beer (such as Guinness®); 2 cups chopped carrot; 1 sprig fresh thyme; 1 tablespoon chopped fresh parsley for garnish

Recipe by want2hike from allrecipes.com

Dinner 4 Hr. 30 Mins.

Ingredients

6 servings

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2 pounds lean beef stew meat, cut into 1-inch cubes
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3 tablespoons vegetable oil, divided
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2 tablespoons all-purpose flour
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1 pinch salt and ground black pepper to taste
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1 pinch cayenne pepper
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2 large onions, chopped

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1 clove garlic, crushed
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2 tablespoons tomato paste
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1.5 cups Irish stout beer (such as Guinness®)
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2 cups chopped carrot
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1 sprig fresh thyme
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1 tablespoon chopped fresh parsley for garnish

Instructions

Toss the beef cubes with 1 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 deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.