Irish Beef Stew

This is a mix of several recipes.

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 2  lbs  lean stewing beef, cut into 2 inch chunks
• 4  tablespoons flour
•  salt & pepper
• 1  pinch cayenne
• 2  large yellow onions, cut into large peices
• 2  garlic cloves, minced
• 6 -8  large carrots, peeled & cut into 1 1/2-inch peices
• 4  stalks celery, cut into 1 1/2-inch peices
• 2 -3  large potatoes, cut into large cubes, golf-ball size (optional)
• 24  white pearl onions (optional)
• 1⁄3 cup barley (optional)
• 2  tablespoons tomato paste, disolved into 3 T water (to thin it out)
• 2  cups  Guinness stout
• 3  cups beef broth
• 2  bay leaves
• 1  teaspoon thyme

Directions

1. In a large ziploc bag, add flour, salt & pepper as desired, and a pinch of cayenne. Add cubed beef and zip up bag. Shake to coat beef with flour.
2. In a large pot or Dutch Oven, add 2 T oil. Shake off excess flour and add beef to pot. Brown beef over medium-high heat in two batches.
3. When all are browned, remove beef and set aside.
4. Add onions and garlic to pot and cook for 5 mins or so.
5. Add carrots, celery, barley and pearl onions, potatoes, and tomato paste/water and stir to coat.
6. Add 1/2 cup of Guinness to deglaze bottom of pot.
7. Add meat back to pot and add remaining Guinness and beef broth. Add Thyme and Bay leaves.
8. Bring to a boil and reduce heat to a simmer.
9. Cover and cook for 2 hours or until beef is fork-tender.