Beef and Irish Stout Stew

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl stir together the flour salt pepper and cayenne pepper. Dredge the beef in this to coat.

Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef and brown on all sides. Add the onions and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium cover and cook for 5 minutes.

Pour 1/2 cup of the beer into the pan and as it begins to boil scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer and add the carrots and thyme. Cover reduce heat to low and simmer for 2 to 3 hours stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.