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Chef John's Beef and Guiness Stew

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Chef John Lewis

Published: March 13, 2009

Serves 4 to 6

2 lbs. lean stewing beef
3 tbsp. oil
2 tbsp. flour
Salt
Freshly ground pepper
Pinch of Cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tbsp. tomato puree dissolved in 4 Tablespoons water
1¼ cups Guiness stout
2 cups carrots, cut into chunks
A sprig of thyme

1. Trim the meat of any fat or gristle, cut into 2 inch cubes and toss in a bowl with 1 tablespoon of oil. Season the flour with salt, pepper and cayenne. Toss the meat in this mixture.

2. Heat the remaining oil in a wide frying pan over high heat. Brown the meat on all sides. Lower the heat, add onions, crushed garlic and tomato puree to the pan. Cover and cook for about 5 minutes.

3. Transfer the contents of the pan to a casserole and pour some of the Guiness into the pan, bring to a boil and stir with a wooden spoon to dissolve the caramelized meat juices in the pan. Pour this onto the meat, add the remaining Guiness, carrots and thyme. Stir, taste and add salt, if necessary.

4. Cover the casserole and simmer very gently until the meat is tender - 2 to 3 hours (or place in a 300 oven for 2 to 3 hours). Taste and correct seasonings.

5. Scatter with lots of chopped parsley and serve with plain boiled potatoes or colcannon.

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