900g lean stewing beef, cubed
3 tbsp oil
2 tbsp plain flour
Salt and black pepper
Pinch of cayenne pepper
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tbsp tomato purée, dissolved in 4 tbsp water
250g carrots, cut into chunks
Pinch of cinnamon
Pinch of ground nutmeg
Sprig of fresh thyme
3 tbsp fresh parsley, chopped
Boiled or mashed potatoes
- Toss the beef cubes in a bowl with one tablespoon of the oil. In a separate bowl, mix together the flour, salt, black and cayenne peppers. Toss the meat in the flour mixture.
- Heat the remaining oil in a large casserole dish over a high heat. Brown the meat on all sides (in batches, if required). Add the onions, garlic and tomato purée mixture. Cover and leave to cook for 5-6 minutes, then remove from the pan and set aside on a plate.
- Add the carrots, cinnamon, nutmeg and thyme to the casserole dish. Cook for two minutes until the carrots are browned.
- Pour in some of the Guinness. Bring to the boil and use a wooden spoon to stir up all the bits stuck to the bottom of the dish.
- Pour in the remaining Guinness. Add the meat and any juices that have collected on the plate. Stir together and season with salt and pepper.
- Cover the dish and simmer very gently on the stovetop for 2-3 hours until the meat is tender. Remove the thyme, sprinkle with chopped parsley and serve with boiled or mashed potatoes.