Beef & Guinness Stew

A traditional Irish stew just like Nan used to make

Preparation	Cooking	Ready in	Yield
30 minutes	60 minutes	One hour and 30 minutes	Eight servings

Ingredients

Name	Quantity
Tomato sauce	0.5 cu
Olive oil	3 tbsp
Flour	0.15 cu
Beef, lean chuck	32 oz
Onion	3 cu
Garlic	2 clvs
Carrot	8 oz
Kosher salt	0.5 tbsp
Black pepper	1 tsp
Thyme, fresh	1 tbsp
Cayenne pepper	1 tsp
Guinness	8 fl oz

Directions

1. Trim the meat of any fat or gristle, cut into cubes, and toss them in a large bowl with 1 tbsp olive oil
2. Trim the meat of any fat or gristle, cut into cubes, and toss them in a large bowl with 1 tbsp olive oil
3. Season the flour with salt, freshly ground pepper, and a pinch or two of cayenne
4. Toss the meat in the seasoned flour and brown the meat on all sides in a wide frying pan over a high heat
5. Add the onions, crushed garlic, and tomato sauce to the pan, cover and cook gently for five minutes
6. Transfer the contents of the pan to a stew pot and pour some of the Guinness into the frying pan to dissolve the fond on the pan
7. Add the carrots, thyme, and remaining Guinness
8. Stew for two to three hours or until the meat is tender on low heat
9. Taste and season with salt and pepper
10. Garnish with chopped parsley and serve with champ, colcannon, plain boiled or mashed potatoes
11. Enjoy!