Ingredients: 2 tablespoons cooking oil
2 pounds lean beef, cubed
3 large onions, sliced
1/4 cup all-purpose flour
8 carrots, peeled and thickly sliced
1 bunch celery, thickly sliced
8 cups beef stock
1 cup Guinness Stout
1 teaspoon caraway seeds
1 tablespoon raisins
1 tablespoon tomato puree
Salt and freshly ground black pepper
18 to 20 whole cooked chestnuts, sliced
2 tablespoons chopped parsley
In a large, heavy skillet over high heat, heat the oil. Add the meat and cook in batches, stirring constantly, until the meat is lightly browned on all sides, about 5 minutes per batch. Using a slotted spoon, transfer the meat to a large pot or Dutch oven.
In the same skillet, sauté the onions over medium heat until soft but not browned, about 5 minutes. Add the flour and stir to coat the onions. Transfer the onions to the pot or Dutch oven, then add all the remaining ingredients (except parsley and chestnuts). Cover and cook over low heat until meat is almost tender, about 2 hours. Add the chestnuts and cook for 30 minutes more. Taste and correct the seasonings and sprinkle with the parsley. Serve with boiled potatoes, if desired. Serves 6.