Beef and Irish Stout Stew

Ingredients

• 2 pounds beef stew meat lean cut into 1-inch cubes
• 2 cups carrots chopped
• 1 pinch cayenne pepper 
• 2 tablespoons flour all-purpose
• 1 tablespoon parsley fresh chopped for garnish
• 1 sprig thyme leaves fresh
• 1 clove garlic crushed
• 1 pinch salt and ground pepper black to taste
• 2 large onions chopped
• 1.5 cups irish stout beer guinness® (such as )
• 2 tablespoons tomato paste 
• 3 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• wooden spoon
• dutch oven

Directions

1. 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.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat.
3. Add the beef, and brown on all sides.
4. 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.
5. 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.
6. 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.
7. Garnish with chopped parsley.