Cut the blade into 2.5 cm by 2.5 cm cubes. Sprinkle the meat with black pepper and paprika and mix well. Add the flour and mix.

Heat the butter in a frying pan and brown the meat. Add the onions and sauté for about 1 min. Deglaze with the Guinness, add the bay leaves and thyme before covering. Lower the heat and simmer for about 1.5 h. Stir occasionally.

Add the leeks and carrots to the stew, simmer for about 1 hour more. Season with black pepper and sea salt

Enjoy !