Irish Stew

1.5 pounds lean beef stew meat
3 tablespoons vegetable oil
all-purpose flour
freshly ground black pepper to taste
1 pinch cayenne pepper
1 large onions, chopped
5 clove garlic, crushed
1 tsp. better than bullion, beef base
14.5 oz can Guinness draught
1/2 bag baby carrots

Toss your stew meat in your flour, getting it nice and coated. Set aside beef cubes. In your stock pot, gently heat the oil. Add stew meat to the pot and get the beef nice and seared, then add onions, garlic, pepper, and cayenne. Stir to keep it from burning. Add a little bit of the beer to help deglaze the pan. Scrape the pan clean. Add the remaining beer. Add beef base and carrots, reduce heat and simmer. This probably needs to cook for close to two hours. I am starting it now, and finishing it when I get home.
After sitting in the refrigerator all day, it lost a lot of moisture. This was easily fixed by adding some leftover Merlot to the stew. But then the stew looked so meager I decided to add the leftover baby potatoes and a package of mushrooms. It was very tasty. Tasted like a cross between stew and stroganoff.