Happy St. Patrick's day, everyone! In honor of the day, how about some Irish Braised Beef? Beats boiled leg of lamb....

3 pounds stew meat, the cheaper the better
All purpose flour
2 carrots, roughly chopped
1 medium onion, chopped
1 clove garlic, finely chopped
1 tblsp fresh parsley, chopped
1/4 tblsp tomato paste
1 cup beef stock
1 can or bottle of Guinness (Any beer will work, really)
Salt and pepper to taste

Dust the stew meat with the flour and working in batches, brown at high heat in a heavy, lightly oiled skillet. Remove meat from skillet and place in a dutch oven.

Add Guinness to the skillet and deglaze, scraping up all the brown bits with a wooden spatula. Add the liquid to the dutch oven along with the rest of the ingredients. Bring it up to a boil, give it all a stir, lid up your dutch oven and place in a 300 degree oven for 2-3 hours. It's done when the meat is fork tender.

Tant's Express Method:

Instead of using a dutch oven, get your grandmother's pressure cooker. Prepare the ingredients as above and toss it all in the pressure cooker, bring it to a boil, clamp on the lid and place it on high heat until you're at full pressure. Back off the heat and maintain your pressure for about 25 minutes. Remove from the heat, carefully release the pressure, and serve.