Beef and Guinness Stew

2 lbs stewing beef
2 tablespoons vegetable or olive oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, minced
2 tablespoons tomato paste dissolved in 4 tablespoons water
1 � cups Guinness Stout
1 teaspoon sugar
2 cups carrots, cut into 2 inch pieces
Sprig of fresh thyme or � teaspoon dried thyme
1 � cups beef broth, canned or homemade
Chopped parsley for garnish

Trim the meat of any fat or gristle and cut into 2 inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour.

Heat remaining 2 tablespoons of oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, garlic and tomato paste to the skillet, cover and cook gently for 5 minutes.

Transfer the contents of the skillet to a casserole or Dutch oven and pour half the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness.

Add carrots, sugar, thyme and beef broth. Stir and adjust seasonings.

Cover the casserole and simmer over low heat or in a 300-degree oven until the meat is tender, 2-3 hours.

Garnish the beef with parsley.

Serves 6