Crimson meat And Guinness Stew Recipe

Substances:

• 2 prounds lean stewing beef
• 3 tablespoons vegetable oil
• 2 tablespoons all-reason flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cayenne
• 2 onions, chopped
• 1 clove garlic, chopped
• 2 tablespoons tomato paste, dissolved in 4 tablespoons water
• 1 1/4 bottles Guinness
• 3/4 cup carrots, minimize into chunks
• 1 sprig thyme
• parsley, chopped finely to garnish

Instructions:

1. Orderly the meat of any plump or gristle, minimize into 2-lunge cubes and toss them in a bowl with 1 tablespoon oil.
2. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in this combination.
3. Heat the remainder oil or dripping in a huge skillet on excessive heat. Brown the meat on every aspect. Add the onions, crushed garlic and tomato paste to the pan, duvet, and cook dinner gently for roughly 5 minutes.
4. Transfer the contents of the pan to a casserole, and pour one of the most essential Guinness into the skillet. Bring to a boil and recede to dissolve the caramelized meat juices on the pan.
5. Pour onto the meat in the casserole with the remainder Guinness; add the carrots and the thyme. Traipse, kind, and add a limited bit of more salt if wanted.
6. Duvet with the lid of the casserole and simmer very gently unless the meat is gentle— 2-3 hours. The stew is also cooked on top of the stove or in a low oven at 300ºF.
7. Taste and unbiased the seasoning. Scatter with many of chopped parsley and again with champ, colcannon or hideous boiled potatoes.

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