Irish Beef

INGREDIENTS

• 1 lb beef chuck, cut into small cubes

• 1 cup Guinness stout

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp tomato paste

• 1 tsp fresh thyme leaves or ½ tsp dried thyme

• Salt and freshly ground black pepper to taste

• 1 tbsp vegetable oil or beef drippings

• 1 tbsp all-purpose flour

DIRECTIONS

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef cubes, season with salt and pepper, and brown on all sides for about 6-8 minutes. Brown in batches if needed.

2. Transfer browned beef to a plate. In the same skillet, add onions and garlic, cooking until softened and fragrant, about 4-5 minutes.

3. Stir in the tomato paste and thyme, cooking for another minute. Sprinkle the flour over the mixture and stir well to coat.

4. Slowly pour in the Guinness, scraping the pan to lift any browned bits. Return the beef to the skillet, reduce heat to low, cover, and simmer gently for 45 minutes to 1 hour until the meat is tender and the sauce thickens. Stir occasionally.