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Beef and Guinness Stew (Avoca)
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| 3 lbs | beef cut in cubes |
| Salt | |
| pepper | |
| 4 tbsp | oil |
| 2 | onions peeled and chopped |
| 1 heaped tsp flour | |
| 1 pint | Guinness, (or 500 ml can) |
| 1 sprig | fresh thyme or 1, 2 tsp dried thyme) |
| 1 | bay leaf |
| 1 | garlic clove, peeled and crushed |
* Potatoes and carrots can be cooked in the pot towards the end.
In large le Creuset pot brown the meat in the oil in batches, adding salt and pepper to each batch as it cooks. Remove from pot as done and set aside.
Add onions to the casserole and sauté for 10 min, until they are just colored. Return meat to the casserole, add flour and cook, stirring, 2 min.
Stir in the Guinness along with the thyme, bay leaf and garlic.
Cover and place in 140C oven for 2 hours or until the meat is tender.
*If you are adding potatoes and carrots, add during last 45 minutes.
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