Beef and Irish Stout Stew

Categories: Alcohol | Beef | International | Slow Cooker

Prepared: 2008-03-17

Ingredients:

• 2 pounds lean beef stew meat
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• salt to taste
• freshly 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 stout beer (e.g., Guinness)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tablespoon chopped fresh parsley for garnish

Preparation:

• 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 adjust seasoning before serving.
• Garnish with chopped parsley.

makes 6 servings @ 519 calories per serving

reviews:

	yummy... but I would add potatoes next time.
	Reviewed on 2008-03-18 by rubby