I love Susan Feniger and I love beef stew. Naturally, I had to try Susan's recipe for beef stew. This would be great for St. Patrick's day y'all.
Beef and Guinness Stew
2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1 1/4 cups Guinness
3 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large dutch oven over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents to a bowl and pour half of the Guinness into the dutch oven. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Return meat to pan and pour in the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover and put in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
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