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Beef and Guinness Stew Recipe

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This recipe for Beef and Guinness Stew, by , is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lois Venanzi - Baker to Vegas RV Support


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

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.




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