Guinness Irish Stew

Toss beef cubes with 2 tablespoons vegetable oil in a bowl.

Whisk flour salt black pepper and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.

Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes working in batches until beef is browned on all sides 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.

Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned 5 to 10 minutes.

Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium cover Dutch oven and simmer for 5 minutes.

Pour half the Irish stout into the onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.

Cover Dutch oven reduce heat to low and simmer for 2 hours. Add potatoes and carrots and simmer stirring every 20 minutes until potatoes are soft about 1 hour. Adjust salt as needed; garnish with parsley.