Spring beef stew braised in Guinness with asparagus, peas and potatoes
1/3 cup of flour
1 tsp. salt
1/2 tsp. ground black pepper
2 lbs. 1"cubed shoulder of beef or lamb
3 Tbs. olive oil
2 yellow onions cubed
5 cloves of garlic
3 sprigs of fresh thyme
2 lbs. potatoes cut into bite sized pieces
2 - 12 oz.bottles of Guinness Stout
2 cups chicken or beef broth, or half and half
1 lb. asparagus, trimmed and cut on the bias 2 1/2 inches long
1 10 oz package of frozen peas
Season the flour with the salt and pepper and combine thoroughly on a plate. Toss the meat onto the plate, a few pieces at a time to coat, shake off any excess and place on a plate. When you have dredged half of the meat heat the olive oil over medium high heat in a 4 quart Dutch oven. Sear half of the meat on all sides until golden brown. Remove the seared meat and reserve on a plate. Repeat with the remaining meat. Add all of the meat back to the pot. Add the onions, garlic, and thyme to the pot. Cook until the vegetables are golden brown, about 4-5 minutes.
Add the Guinness, and let it reduce by half, then add the stock. Bring to a boil and cover. Lower the heat to a simmer and braise the stew for 1 hour -1 1/2 hours.The meat should be tender but not falling apart. The juices should be thickened. Add the potatoes and simmer for about 15 more minutes, covered, until the potatoes feel tender when pierced with a knife. Add the prepared asparagus and peas and cook uncovered for 3-5 minutes until the asparagus are tender and retain their bright green color. Remove the thyme sprigs.