2poundsbeef or stew meat or chuck roast(cut into 1 ½ to 2 inch cubes)
3tablespoonsoil(divided use)
2tablespoonsflour
salt and pepper to taste
pinchcayenne pepper
2onions(coarsely chopped)
1teaspoongarlic(crushed)
14.5ouncediced tomatoes with juice
1bottleIrish stout(such as Guinness, Jameson's, etc.)
2cupscarrots(cut in ¼ inch slices)
sprig fresh thyme
fresh parsley(chopped)
Instructions
Remove any fat or gristle from the meat before cutting into cubes. Toss the meat with 1 tablespoon of oil. Combine flour, salt, pepper and cayenne in a small bowl and dredge the meat in the mixture, covering all sides of each cube.
Heat remaining 2 tablespoons oil at high heat in large, deep cast iron skillet or Dutch oven. Brown meat on all sides.
Add onions, crushed garlic and tomatoes, bring to a boil; then reduce heat and simmer until the tomatoes and juice are reduced to about half. Pour the Guinness into the skillet and bring back to a boil.
Add carrots and thyme. Stir and adjust the seasonings. Reduce heat and simmer over low heat for about 2 ½ hours.