Ingredients:

2 lb. stewing beef, trimed and cut in chunks
3 tbls. olive oil
2 tbls. all-purpose flour
salt and freshly ground black pepper to taste
pinch of cayenne pepper
2 large onions coarsly chopped or 1 pkg. small pearl onions
1 large garlic clove, crushed
2 tbls. tomato puree, dissolved in 4 tbls. water
1 1/4 C Guinness
2 C carrots, cut into chunks
sprigs of fresh thyme for garnish


Directions:

In a large bowl, place meat with 1 tablespoon olive oil and toss to coat. Add
flour, salt and pepper and a pinch or two of cayenne and toss meat thoroughly in this mixture. Heat the remaining oil in a large skillet, browning meat on all sides. Add the onions, crushed garlic and tomato puree to the meat in the skillet, cover and cook gently for about 5 minutes. Transfer the mixture to a casserole and pour some of the Guinness into the skillet. Bring to a boil and stir to dissolve the carmelized meat juices left on bottom of skillet. Add remaining Guinness and pour over meat mixture in casserole. Add the carrots and thyme. Add a little more salt if needed, tasting to measure.
Cover casserole and place on stovetop, over low heat, and simmer gently until meat is tender, about 2 to 3 hours. Stew may also be cooked in slow oven (300 degrees) until meat is tender and vegetables are fork tender. Taste and correct the seasonings. Sprinkle with lots of chipped parsley and serve hot with plain baked potatoes and a green salad. This is a hearty and delicious stew!