Beef and Guinness Irish Stew

Recipe View 5 mins Toss beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, whisk together flour, salt, pepper, and cayenne pepper. Dredge beef in the flour mixture, ensuring each piece is well-coated. (5 minutes)

Recipe View 15 mins Heat the remaining 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and brown on all sides, working in batches if necessary to avoid overcrowding the pot. Remove beef from pot and set aside. Add the chopped onions and crushed garlic to the pot and cook until softened, about 5 minutes. Stir in the tomato paste, diluting it with a tablespoon of water, then add to the pot and cook for another minute, stirring constantly. (15 minutes)

Recipe View 5 mins Return the browned beef to the pot. Pour in 1/2 cup of Guinness, and as it begins to simmer, use a wooden spoon to scrape up any browned bits from the bottom of the pot. This fond is packed with flavor. Pour in the remaining Guinness. Add the chopped carrots and the sprig of fresh thyme. (5 minutes)

Recipe View 2 hrs 30 mins Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 2 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking. Taste and adjust seasoning as needed. Remove the thyme sprig before serving. (2 hours 30 minutes)

Recipe View 5 mins Garnish with chopped fresh parsley and serve hot. Excellent served with mashed potatoes or crusty bread. (5 minutes)