Imperial Dragon Inn Stew

3 Tbsp oil
salt , pepper
2 pounds chuck steak, sirloin tip or eye of round cut into chunks (we use sirloin tips) approx. 2-3 inches by 1/2 inches
7 medium onions, chopped
2 Tbsp flour
1/2 can beef broth
6 bottles (6 1/2 oz) Guinness
3 Tbsp brown sugar
2 Tbsp vinegar
16 oz. fresh carrots, diced
1 cup frozen peas
  1. Heat oven 250°.
  2. Dice the meat and marinade in one bottle of Guinness for at least half an hour. Store the marinading meat in the refrigerator during this time. Use this time to chop the vegetables.
  3. Place 2 Tbsp oil & salt in frying pan and brown meat along with the marinade.
  4. Transfer meat to large ovenproof casserole & brown onions in same casserole (leave the marinade in the pan when you fry the onions).
  5. Transfer all to the casserole dish.
  6. Season with pepper.
  7. In frying pan make a roux (flour paste) with the flour and remaining 1 T of oil.
  8. Add broth & stir until smooth. Add to the casserole .
  9. Mix with brown sugar with the vinegar and then pour over meat.
  10. Cover and cook for 2 hours.
  11. Remove lid and cook another half hour.

One recommendation: stay away from pre-cut packages of beef. The meat tends to become tougher unless you cut it right before cooking.

What you do with the other 5 bottles of Guinness is up to you! ;-)