- 2 pounds lean beef stew meat
- 3 tablespoons olive oil, divided
- 2 tablespoons flour
- ground black pepper to taste
- 1 pinch cayenne pepper
- 1 pinch ground white pepper
- 2 large onions, chopped
- 2-3 cloves garlic, crushed
- 4 tablespoons tomato paste
- 2 1/2 cups Irish stout beer (e.g., Guinness or O’Hara’s)
- 2 cups chopped carrots
- 1 cup sliced mushrooms
- 4 stalks chopped celery
- 2 sweet potatoes, chopped
- 1/2 large turnip, chopped
- 1 spring fresh thyme
- 1 tablespoon fresh chopped parsley
- Toss the beef cubes with 1 tablespoon olive oil. In a separate bowl, stir together the flour, salt, and black, white and cayenne pepper. Dredge the beef in this to coat.
- Heat the remaining oil in a 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 thyme and the rest of the veggies, with the exception of the mushrooms. Cover, reduce heat to low, and simmer for about 2 hours, stirring occasionally. Add mushrooms about 10 minutes before serving. Taste and adjust seasoning before serving. Garnish with parsley.
Tastes great served over mashed potatoes or by itself.