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Monday, March 1, 2010

Beef and Irish Stout Stew w/ Sourdough bread

2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
Freshly ground black pepper to taste
1 pinch cayenne pepper
1 clove garlic, crushed
2 cups chopped carrot2 large onions, chopped
2 tablespoons tomato paste
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
1 1/2 cups Irish stout beer (e.g., Guinness)Directions:
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Cauldron O' Beef!I found this awesome recipe @ AllRecipes.com!

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