beef and irish stew

Ingredients

• Servings: 6
• 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 1/2 cups irish (such as guinness®)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tablespoon chopped fresh parsley for garnish

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• 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 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 , 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.