Guinness Stew

Guinness Irish Stew

• 2 pounds stewing beef
• 3 tablespoons oil
• 2 tablespoons flour
• Salt and freshly ground black pepper
• Splash(es) Hot Sauce to taste
• 2 large onions, coarsely chopped
• 1 TBS Crushed Garlic
• 2 tablespoons tomato puree, dissolved in 4 tablespoons water
• 12 oz Guinness EXTRA STOUT
• 2 cups beef broth
• 5 Large thickly cut carrots
• 2 Cups Chopped Mushroom peices
• 10 pitted prunes minced

Directions:

1. 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 hot sauce. Toss meat with seasoned flour.
2. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides.
3. Reduce the heat, add the onions and crushed garlic, cover and cook for 5 minutes.
4. Pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan.
5. With remaining guiness pour into a bowl and mix in tomato paste and prunes, stir a few times.  Pour mixture over the meat. Add the carrots, thyme, beef broth and mushrooms. Stir and season.
6. Cover and simmer over low heat, or in a 300 degree F oven until the meat is tender, ~3 hours.

Serve over baked potatoes cut into small wedges.  Serves ~8