Beef and Guinness Irish Stew
This beef Irish stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.
lean beef stew meat, cut into 1-inch cubes
2
pounds
vegetable oil, divided
3
tablespoons
all-purpose flour
2
tablespoons
salt and ground black pepper to taste
1
pinch
cayenne pepper
1
pinch
onions, chopped
2
large
garlic, crushed
1
clove
tomato paste
2
tablespoons
Irish stout beer (such as Guinness)
1 ½
cups
chopped carrot
2
cups
fresh thyme
1
sprig
chopped fresh parsley for garnish
1
tablespoon
 Toss beef cubes with 1 tablespoon of vegetable oil. Stir flour, salt, pepper, and cayenne pepper together in a separate bowl. Dredge beef in flour mixture to coat.
  Heat remaining oil in a deep skillet or Dutch oven over medium-high heat. Add beef and brown on all sides. Add onions and garlic. Stir tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce heat to medium, cover, and cook for 5 minutes.
  Pour 1/2 cup of 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. Pour in remaining beer, and add carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
