Irish Beef Stew with Beer

Ingredients

• 800 g beef
• 3 tbsp vegetable oil
• 2 tbsp flour
• Salt
• freshly ground pepper
• a pinch cayenne pepper
• 3 Carrots
• 1 leek
• 1 Garlic clove
• 8 shallots
• 1 tbsp Tomato Paste
• 350 ml Guinness (or dark beer)
• 3 thyme sprigs
• parsley for garnish

Instructions

1. 1.

   Cut the beef into bite‑size cubes and toss with 1 tablespoon of oil. In a separate bowl mix flour, salt, pepper, and cayenne pepper; coat the oiled beef in this mixture.

2. 2.

   Peel and chop the carrots. Wash, trim, and slice the leek into thick rings. Peel the garlic clove and shallots.

3. 3.

   Heat the remaining oil in a large deep pan with lid over high heat. Add the beef and brown it on all sides. Add the shallots and garlic, cook for about 1 minute while stirring. Mix tomato paste with 2 tablespoons of water, pour over the beef, and stir to combine. Reduce heat, cover, and simmer for about 5 minutes on medium heat.

4. 4.

   Pour in one third of the beer, bring to a boil, stir vigorously, then add the remaining Guinness, carrots, and thyme. Cover, reduce heat again, and let it stew on low flame for 2–3 hours, stirring occasionally. About 30 minutes before finishing, fold in the leek. Taste the stew and adjust seasoning as needed. Sprinkle with parsley leaves before serving.