Ingredients
2 pounds beef chuck steak, boneless and well trimmed, cut into 1 inch cubes (you can substitute mutton if you prefer)
1 1/2 tablespoons vegetable oil
1 cup chopped onion
1 clove garlic, chopped
1 cup quartered mushrooms
1 1/2 tablespoons flour
Pinch of crushed thyme
Pinch (or two) of crushed cayenne
Pinch of black pepper
1 cup Guinness beer
1 cup beef stock
2 teaspoons Worcestershire sauce
1 Bay leaf
2 cups chopped carrots
2 cups chopped potatoes
Chopped parsley for garnish
Salt and Black Pepper to taste
Preparation
Heat the oil in a wide skillet or saute pan that has a tight fitting cover until hot Add the beef and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn) Brown meat in several small batches to avoid over-crowding the pan Add the onion and garlic and continue to cook until onion is slightly browned Combine the flour, thyme, black pepper and cayenne in a bowl and then add to the beef, stirring to make a roux Continue to cook over medium-high heat until the roux is slightly browned (do NOT burn) Stir in the Guinness and beef stock and bring to a boil, stirring until the sauce thickens and any lumps are cooked out Add the carrots and potatoes, cover the skillet and place in a 325 degree F oven for 1 1/2 - 2 hours or until the meat is tender Correct seasoning, ladle to bowls and garnish with parsley and serve
