Irish stew

Ireland is famous for its dark, sticky beer. And according to the recipes of their ancestors in Ireland prepare to this day. What is included with this Irish stew very difficult to say. Most likely, all that was a hostess at hand. Therefore, in our days every chef will argue that his stew - present. But one thing they all agree - stew should be thick and rich.

What we need:
2 tbsp olive oil
3 tbsp. flour
what kind of flour should I choose? we'll show
1 kg of beef pulp
? kg carrots
6 large potatoes
1 onions
2 cloves of garlic
2 cups beef broth
150gr. tomato paste
1 bottle of dark beer (e.g. Guinness)
1 tbsp cold water
1 tbsp corn starch

How we do it:
Heated oil in a large pan.
The meat is cut into cubes with a side of 2,5-3cm. Take the pieces of meat in flour and fry until Golden brown.

Carrots and potatoes cut into cubes, onion shred. Spread the vegetables on the bottom of a large roaster or pan with thick walls and bottom. Put on top of meat.
Mix the tomato paste and broth. Pour into a roasting pan. Add beer.

Cover with a lid and simmer on very low heat for 6-8 hours, until the meat becomes very soft. In the last hours before serving, make the starch in cold water, pour into a roasting pan and stir. Turn on the fire on high for a couple of minutes to thicken the broth.