Beef and Guinness Stew

We are all living in a unique period in our history. Self-quarantines along with mandatory quarantines are becoming the norm.

I wasn't in the mood yesterday to go to my kitchen and cook.  That is NOT normal.  However, in the spirit of trying to keep life as normal as possible, I gave it my best shot.

Here's the result.

4 - 5 stew beef, such as chuck, cut into 1 1/2 inch cubes

1/2 cup all-purpose flour

salt and freshly ground black pepper

5 T. vegetable oil

3 - 4 large yellow onions, coarsely chopped

1 pound white mushrooms, halved

2 - 3 cups baby carrots

2 12 oz. bottles Guinness Extra Stout

2 cups beef stock

1 t. brown sugar

1 t. dried thyme leaves

Generous pinch of nutmeg

4 bay leaves

In a large bowl, toss the meat, flour, and some salt and pepper, until the meat is coated.

Heat the oil in a large Dutch oven or stewpot over high heat.  When the fat is very hot, add the meat all at once, and fry, stirring occasionally until well browned about  10 minutes.  Remove the browned meat from the pot and set aside on a platter.

Add the onions to the same pot and cook over medium heat until they just become translucent, 3 - 4 minutes. Return the beef to the pot and add the mushrooms, carrots, stout, stock, sugar, thyme, nutmeg, and bay leaves. Add salt and pepper, using a light hand with the salt.

Bring to a boil, then reduce the heat, cover, and simmer gently for 2 hours. Stir occasionally.  Remove bay leaves before serving.  Sprinkle with chopped parsley.

Adapted from Real Irish Food by David Bowers

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