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1
Toss beef in flour, cayenne, and a generous sprinkle of salt and pepper to coat. Heat 1 tablespoon oil in a large Dutch oven or large heavy-bottomed saucepan over medium-high heat. Add beef in a single layer, working in batches if necessary. Cook on each side until browned, 4-5 minutes. In the last minute, add garlic, stirring frequently. Transfer browned meat and garlic to a bowl. Deglaze pan with 1 tablespoon Guinness, scraping up dark bits from the bottom.
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2
Heat another half tablespoon olive oil. Add carrots and cook until beginning to brown, 3-5 minutes, add potatoes and cook another 2 minutes. Transfer vegetable mixture to a separate bowl. Deglaze with another tablespoon of Guinness.
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3
Heat remaining 1/2 tablespoon oil, add cipollini onions and cook until edges brown, 3-4 minutes. Add tomato paste and cook an additional 1 minute. Deglaze with remaining Guinness. Return beef to the pot and add beef stock, cumin seed, Worcestershire, and bay leaf. Simmer covered for 1 hour.
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4
Add carrot and vegetable mixture, return lid, and simmer an additional 45 minutes to 1 hour, or until carrots are fork tender.
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5
Adjust to taste with salt, pepper and lemon juice. Ladle into bowls and sprinkle with lemon zest and chopped parsley.
