Beef and Irish Stout Stew
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Recipe Submitted by:Kevin
| Servings | Prep Time |
| 6people | 30minutes |
| Cook Time |
| 3hours |
| Servings | Prep Time | Cook Time |
| 6people | 30minutes | 3hours |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 2 pounds lean beef meat cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tsp Salt to taste
- 1 /8 tsp cayenne pepper
- 2 large onions chopped
- 1 clove garlic crushed
- 2 tablespoons tomato paste
- 1 1/2 cups Irish stout beer such as Guinness®
- 2 cups medium carrots chopped
- 1 tsp fresh thyme
- 1 tablespoon fresh parsley chopped, for garnish
- 1 tsp Pepper to taste
| Ingredients
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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 adjustseasoning before serving. Garnish with chopped parsley
