Beef and Guinness Stew

This recipe is from my favorite Irish cookbook:  "Real Irish Food" by David Bowers.

Using bottled Guinness for this rich and hearty stew will give a hint of a bitter undertone to the gravy. A light touch of brown sugar evens out the stout and prevents the stew from being too heavy. This will make a huge batch, which is perfect because the leftovers are excellent.

5 pounds stew beef, such as chuck, cut into 1 1/2" cubes
1/2 cup all-purpose flour
Salt and freshly ground black pepper
5 T. vegetable oil
3 to 4 large yellow onions, coarsely chopped
1 pound white mushrooms, halved
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 salt and pepper, until the meat is coated.

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

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

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

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