Dutch Oven Irish Stout Beef Stew

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3 Lbs. beef chuck stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil
Salt to taste
Black Pepper to taste
1 cup all-purpose flour
2 large onions, chopped
5 cloves garlic finely diced
12 ounces Irish stout
1 6oz can tomato paste
4 carrots chopped
1 14.5 ounce can beef stock
1/4 cup brown sugar
1/4 tsp cayenne pepper
1 sprig fresh rosemary
2 sprigs fresh thyme
1 dried bay leaf
Mashed potatoes
Fresh parsley for garnish

Heat vegetable oil in a 12-inch Dutch oven.

In a large bowl, liberally season the beef with salt and pepper. Pour in about a cup of flower and stir well to coat the beef cubes on all sides.

When the oil is hot, brown beef cubes thoroughly on all sides. You will need to do this in batches. Remove browned beef to a bowl. When all of the beef is browned and removed from the pot, pour in the onions. Cook the onions until they start to become translucent. Add garlic and cook for flan additional minute.

Pour in the stout and scrape the bottom of the pan with a wooden spoon to de-glaze it. Add tomato paste, carrots, beef stock, brown sugar, cayenne pepper, rosemary, thyme and bay leaf.

Bake for 2 hours at 350 Deg. F. using 9 coals beneath and 14 coals on top to get 350 Degrees in your 12 inch Dutch oven.

Serve over mashed potatoes and garnish with fresh parsley.