Ingredients: |
Ingredients: 2 pounds beef boneless chuck 3 tablespoons oil 2 tablespoons flour Salt and freshly ground pepper Pinch of cayenne pepper 2 large onions, peeled and diced 1 large clove garlic, minced 2 tablespoons tomato paste, dissolved in 4 tablespoons water 1 1/4 cup Guinness© extra dark stout 2 cups carrots, chucks or baby carrots 1-2 sprigs thyme 2 cups frozen peas Mashed potatoes or cooked egg noodles
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Directions: |
Directions:Cut beef into 1" pieces, trimming fat. Toss with 1 tablespoon oil and set aside. Mix flour and salt, pepper and cayenne in shallow plate. Set aside. Preheat oven to 300ºF. Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in batches, toss beef cubes with flour then add to skillet and cook, turning occasionally, until brown. Use a slotted spoon to remove beef to a heavy casserole with lid. Reduce heat to medium. Add onions to skillet and cook a few minutes, stirring. Add garlic, then stir in tomato paste mixture. Cover and cook gently for 5 minutes. Remove lid and pour some of the Guinness© into skillet, stirring to scrape up browned bits from bottom. Add to casserole with remaining beer. Stir in carrots and thyme. Cover and bake 2-3 hours, until beef is very tender. About 5 minutes before serving stir in peas and return to oven just until they heat through. Serve over mashed potatoes or egg noodles. |