When the weather begins to turn cool, it is time to make this stew. You can use venison, boar or beef. The bottle of Guinness not only adds great flavor, it may even tenderize the meat. Here is the recipe:
2 lbs beef or venison, trimmed 2 TBS flour 3 TBS Olive Oil (or your favorite oil) salt and fresh cracked pepper to taste 1/4 tsp Cayenne Pepper 1 large Jalepeno pepper 1 large onion chopped 1 large clove garlic (or 1 heaping tsp minced garlic) 2 TBS Sun-dried tomato paste in tube (or regular tomato paste from a can) 1 bottle Guinness Extra Stout 1.5 cups carrots cut into bite size chunks 3 potatoes cut up into bite size chunks 1 stalk celery cut up into bite size chunks 2 or 3 sprigs fresh tyme (or about 2 tsp dried)
Trim the meat into bite size pieces, about 1.5 inches, add salt and fresh cracked pepper to taste, then add the cayenne pepper. Dredge in the flour then fry in oil. Let the pieces of meat stick to the pan. If you are using a small pan, do this in a couple of batches. Cook until all the water is cooked out, stirring occasionally,
Add the onions, garlic and tomato paste to the pan, continue cooking on medium heat for about 5 minutes to wilt the onions.
Start adding the Guinness, a little at a time to deglaze the pan. Stir the bottom and sides well to get all the good stuff off the bottom. Then pour the rest of the beer into the pot. Check for seasoning and add more sant and peppers if needed. Cook on medium low heat for about 1.5 to 2 hours, or until the meat is fork tender. Add in the vegetables, stir well, add a little water if needed, then continue to cook until the vegetables are done, about another hour.
Serve with corn bread on the side. You can also serve this over rice.