|Stout Beef Stew
2 pounds beef chuck stew meat, cut into 1 inch pieces
2 tablespoons flour
1/8 teaspoon cayenne
kosher salt and freshly ground pepper
2 tablespoons olive oil, divided
4 medium cloves garlic, minced
1 (14-ounce) can of Guinness, divided
1 1/2 pounds carrots, cut into 1 inch chunks
1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2 inch pieces, peel on
2 pounds cipollini onions, peeled and halved
2 tablespoons tomato paste
2 cups beef stock
2 teaspoons cumin seed
2 teaspoons Worcestershire
1 bay leaf
Zest of one lemon
Juice of one lemon
1/2 cup chopped parsley
Toss beef in flour, cayenne, and a generous sprinkle of salt and pepper to coat. Heat 1 tablespoon oil in a large Dutch oven or large heavy-bottomed saucepan over medium-high heat. Add beef in a single layer, working in batches if necessary. Cook on each side until browned, 4-5 minutes. In the last minute, add garlic, stirring frequently. Transfer browned meat and garlic to a bowl. Deglaze pan with 1 tablespoon Guinness, scraping up dark bits from the bottom.
Heat another half tablespoon olive oil. Add carrots and cook until beginning to brown, 3-5 minutes, add potatoes and cook another 2 minutes. Transfer vegetable mixture to a separate bowl. Deglaze with another tablespoon of Guinness.
Heat remaining 1/2 tablespoon oil, add cipollini onions and cook until edges brown, 3-4 minutes. Add tomato paste and cook an additional 1 minute. Deglaze with remaining Guinness. Return beef to the pot and add beef stock, cumin seed, Worcestershire, and bay leaf. Simmer covered for 1 hour.
Add carrot and vegetable mixture, return lid, and simmer an additional 45 minutes to 1 hour, or until carrots are fork tender.
Adjust to taste with salt, pepper and lemon juice. Ladle into bowls and sprinkle with lemon zest and chopped parsley.
serves 8, active time 45 minutes, total time 3 hours