Guinness Stew

I tried one at a party one day and said - I want to make that! But there are so many different recipes for this, looking at the ingredients, I knew they weren't right. After adaptations of different variations, I'm satisfied with this result. I have also made this successfully with lamb. Use corn flour instead of flour to make this gluten free. This also freezes well. Feel free to vary the ingredients as your pantry needs!

• Ready In: 2 hrs 15 mins
• Serves: 10

Ingredients

• 1  kg  lean stewing beef
• 3  tablespoons  oil
• 2  tablespoons flour
•  freshly ground  salt and pepper
• 1  pinch cayenne
• 1  medium onion
• 1  crushed garlic clove
• 2  tablespoons tomato puree
• 330  ml beer
• 2  cups carrots, cut into chunks
• 3  cups potatoes, cut into chunks

Directions

1. Trim meat of fat or gristle and cut into cubes of about one inch and toss in a bowl with 1 tablespoon of oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
2. Mix tomato puree and 4 tablespoons of water together until smooth.
3. 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 around 5 minutes.
4. Transfer the contents of the pan to a casserole, and pour some of the beer into the frying pan. Bring to a boil and stir to dissolve the caramelised meat juices on the pan.
5. Pour onto the meat with the remaining beer; add the carrots and the potatoes. Stir, taste, and add more salt if needed.
6. Put the lid on and simmer gently under the meat is tender. This will take 2-3 hours. It can be cooked on the stove top or in the oven at 150°C (300°F). Taste and adjust seasoning.
7. Serve with potatoes or rice or by itself.