1 teaspoon Kosher salt
1/2 teaspoon black pepper
Pinch of cayenne
2 pounds stewing beef, trimmed and cut into 1 1/2 inch cubes
3 tablespoons canola or olive oil
2 large yellow onions, coarsely chopped
2 large garlic cloves, crushed
2 tablespoons tomato puree
1 12-ounce bottle of Guinness beer
2 cups carrots cut into 1-inch thick pieces
3 sprigs fresh thyme, stemmed
1/4 cup parsley, minced, to garnish
- In a small bowl, combine flour, salt, pepper and cayenne. In a large bowl, toss meat with 1 tablespoon oil and then sprinkle flour mixture over meat and toss to coat on all sides.
- Set the Cooking System to STOVETOP HIGH and add remaining 2 tablespoons oil to pot. When oil is hot, add 1/2 of meat and brown on all sides. Remove meat and repeat with remaining meat chunks. Add meat back into pot. Reduce heat to STOVETOP MED. In a small bowl, dissolve tomato puree in 1/4 cup Guinness. Stir in onions, garlic and tomato puree mixture.
- Cover and cook for 5 minutes. Set to STOVETOP HIGH and add half of the remaining beer and bring to a boil. Add the remaining beer, carrots and thyme. Season to taste. Set to SLOWCOOK HIGH for 2 hours, checking for tenderness after 1 1/2 hours (meat and carrots should be fork tender).
- Taste and adjust seasonings as desired and garnish with parsley.