• 1 pounds lean beef stew meat
• 2 tablespoons vegetable oil, divided
• 1 tablespoons all-purpose flour
• Freshly ground black pepper to taste
• 1 large onions, diced fine
• 1 clove garlic, crushed
• 1 tablespoons tomato paste
• 3/4 cups Guinness Stout
• 1 cup chopped carrot into ¼ inch dice
• ¼ tsp salt (or to taste)
• 1/4 tsp red pepper flakes (or to taste)
• 1 sprig fresh thyme
• 1 tablespoon chopped fresh parsley for garnish
• 1 package Pillsbury refrigerated pie rolled pie crusts
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots, red pepper flakes and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
Unroll pie crusts and cut into 2 inch rounds. Place rounds in mini muffin tins. Fill each until almost full with stew. Bake at 450 degrees for 12 to 14 minutes (per package directions) until golden and heated through. Makes 48 tartlets