ERIC'S GUINNESS BEEF STEW: Serves a whole mess of folks, or a few, for many days.
5 lbs beef - stew meat or other cuts but not ground.
1 cup flour
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. thyme
½ cup vegetable oil
3 onions, diced
2 cups Guinness Stout
1 quart beef stock
2 tbsp tomato paste
½ bunch celery
Other herbs and spices as desired such as bay leaf, sage, paprika etc.
Cube beef. Mix flour with salt, pepper and thyme. Dredge beef in seasoned flour until all the meat is coated. Heat a heavy-duty stew pot or large pan (medium-high) and add ½ cup oil once pot is heated. Brown beef and add three diced onions. Once onions are browned with beef, pour in the two cups of Guinness Stout. Stir together thoroughly, getting out any flour lumps.
Add one quart of beef stock (either fresh, reconstituted or canned), and add two tablespoons tomato paste. Bring to a simmer for at least 30 minutes. In the meantime, dice the potatoes, carrots and celery. Add them to the stew and simmer for at least one hour or until the potatoes are done and the beef is tender. Season with herbs and spices as desired before serving. For a “Scottish” version, add cooked barley before serving.