BEEF AND GUINNESS STEW WITH LEEK CHAMP
Serves 4 generously

For the stew:

2 pounds (900 g) lean stewing beef (or inside round, outside round beef)
2 tablespoons (25 mL) oil
2 tablespoons (25 mL) flour
Salt, freshly ground pepper to taste
Pinch cayenne pepper
2 large onions, chopped coarse
2 cloves garlic, crushed
2 tablespoons (25 mL) tomato paste
3 tablespoons (50 mL) water
1 cup (250 mL) Guinness stout
2 large carrots, chopped coarse
1 tablespoon (15 mL) fresh thyme, chopped

For the leek champ:

1 pound (450 g) potatoes, washed and skins on
2 large leeks, washed, whites only
1/2 stick (1/4 cup/50 mL) butter
1 cup(250 mL)hot milk
Salt, freshly ground pepper to taste

1. For the stew, trim and cut meat into 1 1/2 to 2-inch (4 to 5-cm)cubes. Toss meat in 1 tablespoon (15 mL) of the oil, then into a mixture of the flour, salt, pepper and cayenne. Brown meat with remaining oil in frypan on all sides. Add onions, crushed garlic, tomato paste dissolved in 3 tablespoons (50 mL) of water. Place mixture in a heavy Dutch oven or stovetop casserole with lid.

2. Deglaze the frypan with a little of the Guinness. Pour onto the meat mixture with the remaining Guinness. Add carrots, thyme and adjust seasoning. Cover and simmer gently until meat is tender, about 2 to 3 hours.

3. To make the leek champ, wash and boil unpeeled potatoes in salted water until cooked. Wash leeks and slice, white parts only, into thin rounds. Saute gently in frypan with butter until tender but not browned. Drain potatoes, peel and mash while hot. Beat in leek mixture with hot milk, salt and pepper to make a soft texture. Serve immediately with the stew.