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Irish Stew-Beef and Guinness Stew

I have been cooking this recipe for 8 years now. I oringinally found it on Food Network.
My family loves it.

Beef and Guinness Stew

2 pounds of stew meat
3 tablespoons of oil
2 teaspoons of flour
Salt and freshly ground pepper
Pinch of cayenne
2 large onions chopped
1 garlic clove
2 tablespoons of tomato puree dissolved in 4 tablespoons of water
1 1/4 Guinness
2 cups of largely diced carrots
Sprig of fresh thyme or dried thyme is ok to use.
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 skillet over high heat. Brown the meat on all sides. Reduce the heat and add the onions, crushed garlic and tomato puree to the skillet, cover and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole dish and pour half of the guinnesss into the skillet. Bring gunniness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining gunniness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree oven until the meat is tender , 2-3 hours. Garnish the beef with parsley and serve.

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