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Beef and Guinness Stew

Makes 4 servings

• 2 pounds beef, such as boneless chuck roast
• 3 tablespoons vegetable oil (divided use)
• 2 tablespoons all-purpose flour
• Salt and freshly ground pepper to taste
• Pinch cayenne pepper
• 2 large onions, peeled and diced
• 1 large clove garlic, minced
• 2 tablespoons tomato paste dissolved in 4 tablespoons water
• 1 1/4 cups Guinness extra-dark stout
• 2 cups carrot chunks or 1 pound baby carrots
• 1 to 2 sprigs fresh thyme
• 2 cups frozen baby peas, rinsed under cold water
• Hot mashed potatoes or cooked egg noodles

Cut beef into 1-inch pieces, trimming fat. Toss with 1 tablespoon oil and side aside. Mix flour with salt, pepper and cayenne in a shallow plate and set aside. Preheat oven to 300 degrees.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in batches, toss beef cubes with flour, then add to skillet and cook, turning occasionally, until brown. Use a slotted spoon to remove beef to a heavy casserole with a lid.

Reduce heat to medium. Add onions to skillet and cook a few minutes, stirring. Add garlic, then stir in tomato paste and water mixture. Cover and cook gently for 5 minutes. Remove lid and pour some of the Guinness i nto the skillet, stirring with a wooden spoon to scrape up the browned bits from the bottom. Add to casserole with remaining beer. Stir in carrots and thyme.

Cover and place in a 300-degree oven for 2 to 3 hours, until beef is very tender. About 5 minutes before serving, stir in peas and return to oven just until they're heated through. Serve over mashed potatoes or cooked egg noodles.

(Aadapted from chef Darina Allen's Ballymaloe Cooking School near Cork, Ireland.)

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