2 pounds sirloin steak, cut into 2? pieces
3 tablespoons oil
2 tablespoons flour
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
2 cups carrots, cut into chunks, (or equivalent amount of baby carrots)
1? cup Guinness
sprig of thyme
pinch of cayenne
Salt and fresh ground pepper to taste
Parsley, chopped for garnish
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Place 1 tablespoon of oil in a bowl, add meat and toss to coat. Season flour with salt, fresh ground pepper, and a pinch of cayenne. Toss meat in the seasoned flour to coat. Heat the remaining oil in a heavy wide frying pan over high heat. Brown the meat on all sides. Add onions, crushed garlic and tomato puree, cover and lower heat to gently cook for about 5 minutes. Transfer the contents of the pan to a casserole. Add some of the Guinness to the pan, stir and deglaze the pan. Add pan juices to the meat with the remaining Guinness, carrots, and thyme. Stir, taste, and adjust seasoning if necessary. Cover casserole with the lid and simmer very gently until the meat is tender, 2 - 3 hours. Garnish with parsley and serve. |