Guinness Beef Stew

You really have to make this a a day ahead.

1.
½ cup flour
½ teaspoon salt
½ teaspoon cracked black pepper
¼ teaspoon cayenne powder
1/4 cup olive oil
2 pounds stew beef, cut into 1-inch pieces

2.
1 large or 2 medium onions chopped
6 large garlic cloves, minced
6 cups beef stock
1 14.9 oz can of Guinness beer
3 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce, soy sauce or liquid aminos
3 bay leaves

3.
2 tablespoons butter
1 medium onion, chopped
5 cups new potatoes (not russets) cut into 1/2-inch pieces
2 cups 1/2-inch pieces peeled carrots

4.
2 tablespoons butter
1 lb. fresh mushrooms sliced


Salt and Cracked Black Pepper to Season


What to do: The numbers correspond to the ingredients and steps )

1. In a paper bag add the flour, salt, cayenne and
black pepper. Toss the beef in it and brown it in the oil in a large
heavy pot for about five minutes on medium high heat, take it out,
reserve.

2. In the same pot, sauté the onion, garlic for about 5 minute, until they start to soften add tomato paste, half
the Guinness, sugar, thyme then add the meat back to the pot. Bring to
a boil and stir to caramelized meat juices. Add beef stock,
Worcestershire sauce and bay leaves. Stir to combine, when it reaches a
boil, reduce heat to medium-low, then cover and simmer 1 hour, stirring
occasionally.

3. While the meat and stock is simmering, melt
butter in another large pot over medium heat; sauté onion and potatoes
and carrots about 20 minutes. Reserve.

4. Sauté the mushrooms in the 2 tablespoon butter a
medium sized pot until they start to release their liquid. Stop and
remove from heat. Reserve.

Finish~ Add vegetables and rest of Guinness to the
stew. Simmer on low heat uncovered until vegetables and beef are very
tender, about 2 additional hours. Add the sautéed mushrooms the last
half hour. Discard the bay leaves. Salt and pepper to taste.