Beef in Guinness Time: 80 minutes
1
lb (450 gr) beef suitable for stewing or braising
1 onion
2 cloves garlic
3 carrots
1 bay (laurel) leaf
1/2 tsp dried thyme
2 cups (1 pint) Guinness
2 tsp beef paste (or stock cube)
1 tbs oil
3 tbs cornstarch (maizena)
1 tbs paprika
Cut beef into 1" (2.5 cm) cubes. Cut onion into quarters, then slice thinly. Mince or press garlic. Cut carrots in half the long way, then into 1" (2.5cm) pieces. Combine paprika and cornstarch in a plastic food bag. Add beef and toss to coat evenly. In sauce pan large, enough to hold everything easily, heat oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and brown on all sides. Add garlic and sauté 1 minute more. Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer at least an hour. If it starts to dry out, add more Guinness. If you would like the sauce thicker stir in 1 tbs cornstarch dissolved in 1 tbs water.
When ready to eat, remove bay leaf and serve.
Cooking for Two? Or more?
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