Serves 6-8 2 pounds/1kg lean stewing beef 3 tablespoons/45ml oil 2 tablespoons/30ml flour salt to taste black pepper to taste 1 pinch cayenne 2 large onions (coarsely chopped) Optional: 1 large clove garlic (crushed) 2 tablespoons/30ml tomato puree (dissolved in 4 tablespoons water) 1 1/4 cups/300ml Guinness stout beer 2 cups/100g carrots (cut into chunks) 1 sprig thyme Trim the beef of any fat or gristle, cut into cubes of 2 inches/5cm and toss them in a bowl with 1 tablespoon/15ml oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices in the pan. Pour onto the meat with
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