Guinness Braised Beef

•2 tbsp cooking oil

•2 1/2 lbs beef (cross cut shanks,* chuck short ribs or beef for stew, cut in cubes)

•salt and pepper (to taste, but use liberally)

•6 medium shallots or 2 large red onions, sliced thin

•4-5 sprigs fresh tyme, chopped

•1/4 cup all purpose flour

•16 oz Guinness or other Irish stout** (or two depending on how much liquid you want)

•2 tbsp dark brown sugar

•2 bay leaves •Rosemary sprigs

•1/4 tomato paste

•2-3 garlic cloves chopped

•2 cups baby carrots

•fresh parsley, chopped for garnish

INSTRUCTIONS

1. Preheat the oven to 300 F.

2. Trim any excess fat from the beef and cut in cubes. Season liberally with salt and pepper, gently dust with a bit of flour, reserve the rest of the flour. (If working with cross cut beef shanks leave whole and skip flour dusting).

3. Over medium-high heat in a Dutch oven add the cooking oil and brown the beef. Remove temporarily.

4. Lower the heat to medium. Saute the onions with the thyme (if needed add a little bit more cooking oil).

5. When the onions are translucent stir in the flour, cook for about 1 minute and deglaze with some of the stout, scraping off brown bits from the bottom.

6. Add the rest of the stout, the brown sugar, chopped garlic, tomato paste, rosemary sprigs, baby carrots, and bay leaves, increase the heat and stir. Add back the beef and bring to a boil. Cover and transfer to the oven.

7. Cook for about 2.5 to 4 hours or until the meat is very tender. You may start checking on it shortly after the 2 hour mark to get an idea of how much longer you want to cook it. 8. Remove from the oven and discard the bay leaves and rosemary sprigs before serving.

Serve as is, or over mashed potatoes, or rice.