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Grand Junction, Colo.
2lbs Stew Beef
3T Oil
2T Flour
Salt & Pepper to taste
1pn Cayenne Pepper
2ea Yellow Onions
1clv Garlic Minced
2T Tomato Puree
1 1/4 C Guinness
2C Small Diced Carrots
1sprg Fresh Thyme
1T Chopped Fresh Parsley
Directions
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 beef 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 oven until the meat is tender, 2 to 3 hours.
Garnish the beef with parsley and serve.
**Come in Wednesday night for our St. Patrick’s Day Celebration! Join us for Guinness Irish Stew or Corned Beef and Cabbage. Your Choice for Only $8.95 each! Wash it down with $2.50 Green Beers and Kick up your heels to the Funk Rock Sounds of The Sneaky Snakes.**
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