2 lbs lean stewing beef
3 T oil
2 T flour
salt fresh ground pepper & a pinch of cyaenne
2 large onions, coarsely chopped
1 or 2 cloves garlic finely chopped
2 T tomato puree disolved in 4 T water
(I used beef broth instead of water)
2 bottles Guinness Extra Stout
5 or 6 carrots cut up in chunks
2 or 4 medium red potatoes cut up in chunks
1 sprig fresh thyme

Trim meat, cut into 1" pieces toss in bowl with 1 T oil, flour and spices. mix it all up. Heat 2 T oil in dutch oven on high heat, brown meat on all sides. Add oinions garlic and tomato puree mix, cover and cook about 5 minutes or so until onions get soft. Open one bottle of Guinness, take a good swallow, and pour about 2 oz or so into the dutch oven. Bring to a boil and str well to get caramelized meat juices dissolved in the Guinness. Take another sip of Guinness and pour the rest of the bottle into the dutch oven. Add the carrots potatoes and thyme. Cover and simmer 2-3 hours. Open the oher Guinness and sip until carrot get tender. This is traditionally served in bread bowls, but I didn't bother this time since we were buffet lining it.

Recipe adapted by Neil Buso