One of very favorite Irish dishes is Beef with Guinness. It can be made as a stew of sorts or as a filling in a meat pie. I make this every St. Patricks Day along with the customary Boiled dinner (corned beef or ham with potatoes , carrots, cabbage)
Anyway here's my recipe:
Beef & Guinness Stew Recipe
2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
Yield: 6 to 8 servings
There are some modifications that I make to this recipe:
I use pearl onions, baby carrots, and sometimes I add new potatoes (very small)
Oh, and I don't use just a pinch of cayenne, I use several pinches!
and I bake it in a dutch oven and not on the stove top.
I know you'll love this recipe!