Guinness Irish Stew

Name: Guinness Irish Stew
Total time: 215
Yield: 10
Ingredients: 4 pounds boneless beef chuck, cut into 1-1/2-inch pieces; 2 tablespoons vegetable oil; 0.25 cup all-purpose flour; 2 pinches salt and ground black pepper, or to taste; 2 pinches cayenne pepper; 0.25 cup vegetable oil; 2 yellow onions, chopped; 4 cloves garlic, crushed; 0.25 cup tomato paste; 1 teaspoon water, or as needed; 3 cups Irish stout beer (such as Guinness®), divided; 2 sprigs fresh thyme; 4 large potatoes, chopped; 2 cups chopped carrot; 2 tablespoons chopped fresh parsley

Recipe by mycocinamykitchen from allrecipes.com

Dinner 4 Hr. 35 Mins.

Ingredients

10 servings

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4 pounds boneless beef chuck, cut into 1-1/2-inch pieces
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2 tablespoons vegetable oil
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0.25 cup all-purpose flour
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2 pinches salt and ground black pepper, or to taste
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2 pinches cayenne pepper
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0.25 cup vegetable oil
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2 yellow onions, chopped
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4 cloves garlic, crushed

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0.25 cup tomato paste
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1 teaspoon water, or as needed
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3 cups Irish stout beer (such as Guinness®), divided
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2 sprigs fresh thyme
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4 large potatoes, chopped
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2 cups chopped carrot
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2 tablespoons chopped fresh parsley

Instructions

Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.