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Guinness Braised Beef

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Guinness Braised Beef
A Hearty Feast for St. Patrick's Day!
Ingredients
  1. 2 ½ lbs. beef (crosscut shanks, chuck short ribs, or stew beef)
  2. 2 Tablespoons cooking oil
  3. 6 medium shallots, sliced thin
  4. 4-5 sprigs fresh thyme, chopped
  5. ¼ cup all-purpose flour
  6. 16 to 32 oz. Irish Stout, depending on how much liquid you want
  7. 2 Tablespoons dark brown sugar
  8. 2 bay leaves
  9. Rosemary sprigs
  10. ¼ cup tomato paste
  11. 2-3 garlic cloves, finely chopped
  12. 2 cups baby carrots
  13. Salt and Pepper
  14. Parsley, chopped for garnish
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Instructions
  1. Heat oven to 300° F
  2. Trim excess fat from beef and cut into 1 ½ inch cubes.
  3. Season liberally with salt and pepper.
  4. Gently dust with a bit of flour and reserve the rest of the flour. (If working with crosscut beef shanks, leave beef whole and skip flour dusting).
  5. Add cooking oil to Dutch oven over medium-high heat.
  6. Brown the beef then remove from the pot.
  7. Lower heat to medium and Sauté onions with the thyme, adding more oil as needed.
  8. When onions are translucent, stir in flour. Cook for about 1 minute.
  9. Deglaze the pot with some of the stout, scraping up all brown bit.
  10. Add remaining stout, brown sugar, garlic, tomato paste, rosemary sprigs, carrots and bay leaves.
  11. Increase heat and stir, returning the beef to the pot and bring to a boil.
  12. Remove from heat, cover and transfer to the oven.
  13. Cook for 2 ½ to 4 hours, or until the meat is tender. Check on the meat around the 2 hour mark.
  14. Remove from oven.
  15. Discard bay leaves and rosemary sprigs.
  16. Serve as is or over mashed potatoes or rice.
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