Still working on getting rid of a leftover case of beer. I know, most of you are probably thinking, "Why not just drink it?" Problem is, I never developed a taste for beer, but I'm finding it to be a great ingredient for a number of recipes. This is my latest creation, adapted from an Irish Stew recipe.
2 pounds stew meat, cut into cubes
3 tablespoons vegetable oil, divided
2 tablespoons flour
1 pinch salt and pepper
1 pinch cayenne pepper (optional)
1 teaspoon thyme OR a sprig fresh thyme
1 tablespoon minced garlic
1 large onion, chopped
1 cup sliced carrots
1 cup peas
1 large russet potato, peeled and diced
1 8 oz can tomato sauce
1 12 oz can of beer
1 sprig fresh parsley, chopped (optional)
Toss beef cubes into a large bowl and stir in 1 tablespoon of the vegetable oil until well coated. Set aside. Mix flour, salt and pepper, and cayenne pepper (if desired) in a small bowl and stir until well blended. Heat remaining oil in a stew pot or Dutch oven. Coat beef cubes in flour mixture and drop into the hot oil, browning on all sides. Add onions and garlic. Cook until onions turn clear. Add tomato sauce, stirring well. Cover and reduce heat. Simmer for 5 minutes.
Increase heat and pour 1/2 of the beer into the pan, scraping any residue from the bottom as it begins to boil. Pour in the remaining beer, add peas, carrots, potato and thyme. Cover, reduce heat, and simmer on low for 2 to 3 hours, stirring occasionally. Garnish with parsley before serving.