2 Tbsp oil
1/4 C flour
salt and pepper
2 lbs round steak, cut into cubes
1 large yellow onion, diced
8 large carrots, cut into 2 inch lengths
2 Tbsp brown sugar
1 Tbsp thyme
1 Tbsp tarragon
1 bay leaf
1 bottle Guinness dark stout
6 small russet potatoes, peeled and cubed
- Heat oil in a heavy cast iron pot with lid, braising pot or covered Dutch oven. In a plastic bag shake meat cubes with flour, salt and pepper until coated. Brown the meat in the oil.
- Add the onion and carrots to the pan. Cook about 5 minutes to soften. Add the rest of the ingredients, except potatoes. Bring to a boil.
- Cover and put in a 300º oven for about 2 hours.
- Remove stew from oven and add potatoes. Stir and return to oven for another hour. Remove from oven. Discard bay leaf. Season with salt and pepper and serve.