Beef braised in Guinness beer

Ingredients:

• 900 g of beef for stewing
• 1 and 1/4 cups Guinness beer
• 3 tablespoons of oil
• 2 tablespoons of wheat flour
• Salt and ground black pepper
• A pinch of cayenne pepper
• 2 large onions, coarsely chopped
• 1 crushed clove of garlic
• 2 tbsp. tomato puree, diluted in 4 tablespoons of water
• 2 cups of large diced carrots
• A sprig of fresh thyme
• Chopped parsley for garnish

Preparation:

1. Trim all fat and cartilage from the meat and cut it into 5 cm cubes. Toss the beef with a tablespoon of oil. In a small bowl, combine the flour with salt, pepper, and cayenne pepper. Toss the meat with the flour. In a large skillet, heat the remaining 2 tablespoons of oil over high heat.
   
   Brown the meat on all sides. Reduce the heat, add the onion, crushed garlic, and tomato puree to the pan. Cover the pan and simmer for 5 minutes.
2. Using a slotted spoon, transfer the contents of the pan to a casserole dish and pour in the Guinness. Bring to a boil and stir to dissolve any remaining caramelized juices.
   
   Pour this liquid over the meat along with the remaining beer. Add the carrots and thyme. Stir and add the thyme. Cover the baking dish and simmer over low heat or in the oven at 150°C until the meat is tender, about 2-3 hours. Garnish with parsley and serve.