Irish Beef In Guinness

Ingredients:

300g beef, cubed
75g plain flour seasoned with salt and black pepper
oIl for frying
2 onions, sliced
4 garlic cloves, minced
3 carrots, sliced
1 tsp parsley, minced
1/2 tsp thyme
salt and freshly-ground black pepper, to taste
beef stock
720ml Guinness

Method:

Prepare the flour, spread on a plate and use to coat the meat on all sides. Heat oil in a large pan and use to fry the beef in batches until golden brown all over. As soon as a batch is ready transfer to a flame-proof caserole.

If needed, add a little more oil to the pan then fry the onions and garlic for about 4 minutes, or until soft then add to the pan with the beef. Add about 300ml of the Guinness to the frying pan and cook gently until thickened then pour on top of he meat along with the remaining Guinness. Now add the carrots, parsley and thyme. Season with salt and black pepper then pour over enough beef stock to cover the ingredinets. Bring the mixture to a boil then reduce to a simmer and cook for 30 minutes, or until the meat is tender.

Using a slotted spoon lift the meat and vegetables to a warmed serving plate then bring the stock left in the pan to a boil and reduce to half its original volume. Pour the reduced stock over the meat and serve.