Stout Beer Beef Stew

Ingredients

• 3 pounds beef stew meat
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 cup flour, divided
• 4 tablespoons olive oil, divided
• 1 large onion, chopped
• 4 cloves garlic, minced
• 12 oz stout beer, divided
• 3 carrots, sliced into thick rounds
• 3 parsnips, sliced into thick rounds
• 4 potatoes, cut into one inch cubes
• 4 cups beef broth
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• parsley for garnish

 

Directions

In a large zip top bag, add stew meat, salt, pepper and 1/2 cup flour. Seal bag and shake to coat meat with flour.

Over medium-high heat, add 2 tablespoons olive oil to large pot. Add half of stew meat and brown on all sides.

Remove browned meat with slotted spoon to a large bowl and repeat process, adding additional 2 tablespoons olive oil and remaining stew meat.

After all meat has been removed and set aside to rest, add onion to pot and let begin to sweat 3-4 minutes.

Add garlic and let cook until fragrant. Add half of beer to deglaze pot, scrapping the browned bits from bottom with a wooden spoon.

Add carrots, parsnips, potatoes, beef broth, tomato paste, bay leaf, thyme and browned meat and bring to boil.

Reduce to simmer and allow to cook over low heat for two hours.

Whisk together remaining beer and 1/4 cup flour and stir into stew until stew has thickened.

Sprinkle individual bowls with parsley, if desired. Serve and enjoy!