Had some lean stew meat in the freezer from Trader Joe’s, so I thought I’d celebrate my first day on vacation for Christmas– and the first day of winter, even though it’s 58 degrees and raining! After early morning grocery shopping, running a 5k at the gym and tons of cleaning and rearranging of stuff at the house I decided to whip this hearty dish up. It smells heavenly.
I only had 1.5 lbs of meat instead of the two called for, but ran the rest of the recipe through pretty much the same as it called for. 1.5 lbs makes 4 servings. Chris ate two and is stuffed to the gills!
It took exactly 2 hours in the oven at 310F (300 for everyone else– our oven is a tiny bit under temperature).
I had mine with crusty bread and butter, Chris had his over egg noodles.
Wish I had enough calories to drink a Guinness with it, but it was excellent.
- 2 pounds stewing beef
- 3 tablespoons oil
- 2 tablespoons flour
- Salt and freshly ground black pepper – I used about 3 tsp of kosher salt
- Pinch of cayenne (I omitted this)
- 2 large onions, coarsely chopped
- 1 garlic clove, crushed (I doubled this)
- 2 tablespoons tomato puree, dissolved in 4 tablespoons water
- 1 1/4 cups Guinness (one 12 oz bottle)
- 2 cups largely diced carrots
- Sprig of fresh thyme (I used about 1/2 tsp dried)
- Chopped parsley, for garnish (really does help freshen it up… I chopped it and threw it in at the end)
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, 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 and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.