Guinness Stew

To prepare the Guinness stew, take a large piece of meat and cut it into slices about 3/4 inch thick 1, remove the fatty parts 2, and further cut them into cubes about an inch thick 3.

Clean and trim the onions and chop them coarsely 4, clean and trim the carrots and cut them into slices about 1/4 inch thick 5. Place the meat in a large bowl and add 2 tablespoons of oil 6

mixing well to ensure all the meat absorbs the oil well 7. In another bowl, put the sifted flour together with salt, pepper, and paprika 8. Add the seasoned flour to the meat and mix well so that all the meat is coated with flour (9-10).

Then heat a couple of tablespoons of oil in a non-stick pot, as soon as the oil is hot add the meat, brown it for at least 15 minutes over high heat, turning it from time to time 11. Dilute the tomato paste with about 3.4 oz of hot water 12.

Mash the garlic and add it to the previously chopped onions, then pour everything into the stew 13.
Finally, add the diluted tomato paste 14. Mix the tomato well and let the meat cook for about 5 minutes. Now transfer the Guinness stew to another non-stick pot with high sides 15

and pour the Guinness into the pot where you previously browned the meat, this process will ensure that the beer collects all the flavors formed with the browning of the meat, let the beer evaporate over moderate heat for a couple of minutes 16. Pour the liquid thus obtained along with the meat 17, and add the sliced carrots 18.

Add the thyme leaves 19 and cover everything with a lid 20. Cook the Guinness stew for at least a couple of hours over low heat, making sure to turn the meat from time to time until it is tender 21.

Boil the potatoes, peel them and put them in a food mill while still hot, salt the puree obtained and plate it, creating a ring in which you will pour the Guinness stew.
Garnish as desired with a pinch of freshly chopped parsley.
Serve the Guinness stew piping hot.