October 9th, 2012
By Paula Bowman
Preheat oven to 350°F.
Place the beef in a large bowl and sprinkle with the flour, salt and pepper, turning to cover completely. Heat olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. Sear ¼ of the beef at a time being careful not to crowd the pan. Turn the beef cubes so they are uniformly brown on all sides; be sure to control heat so beef and drippings do not burn. Remove the first batch to a baking sheet; continue to cook remaining batches until all beef is seared and set aside.
Turn the heat down to medium and add onion, carrots, potatoes and garlic to the same pot. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the beef back to the pot along with the stock, Guinness, tomato paste, Worcestershire sauce and thyme, stirring to combine.
Bring the pot to a boil and then cover the casserole pot and bake in the oven for 1 ¼ to 1 ½ hours until the beef is tender. Cool and refrigerate in pot overnight.
The next evening, reheat, stir in parsley and serve in warm bowls.
436 calories, 17 g fat, 53 mg calcium, 684 mg sodium, 27 g carbohydrates, 3 g fibre, 40 g protein. Excellent source of vitamins A, B1, B2, B3, B6 and B12, magnesium, iron and zinc.
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