Beef Braised in Guinness

Total time: 80 minutes
  A classic for St. Patrick's Day but a great cold-weather dish anytime. Slow braising makes the beef meltingly tender and the beer adds a robust flavor.  Serve with 'Jacket Potatoes': potatoes baked in their skin and a staple in Ireland.  This makes enough for 4 or 2 meals for 2.  

 Ingredients:

• 24oz (720gr) beef suitable for stewing or braising
• 1 large or 2 medium onions
• 2 cloves garlic
• 5 - 6 medium carrots
• 3 bay (laurel) leaves
• 1 tsp dried thyme
• 2 cups (16oz, 480ml) Guinness
• 1 cup (8oz, 240ml) beef stock
• 1 tbs oil
• 4 tbs cornstarch (maizena, corn flour)
• 1 tbs paprika

 Instructions:

• 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 a heavy saucepan or Dutch oven, 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 or beef stock. 
• If you would like the sauce thicker, dissolve 1 tbs cornstarch in 2 tbs water and stir in as much as you need - a little at a time, cooking and checking, or it will get too thick.
• When ready to eat, remove bay leaves and serve.