Deep, Rich and Beefy Beer Beef Stew |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 5 |
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This wonderful beef stew recipe will make your house smell wonderful! Serve with some crusty bread, there won't be a drop left on the plates! Ingredients:
1 lb stew meat, cubed |
1/4 cup flour |
1 dash salt |
1 dash pepper |
1 dash garlic powder |
2 tablespoons vegetable oil |
2 stalks celery, sliced into bite sized pieces |
1 small onion, chopped |
4 garlic cloves, minced |
2 cups mushrooms, sliced |
1 (25 g) beef gravy mix (i use 1 package of clubhouse brown gravy mix) |
1 cup water |
12 ounces guinness stout (or another dark brew) |
3 tablespoons tomato paste |
2 bay leaves |
0.5 (13 g) envelope lipton onion soup mix |
1 pinch dried thyme |
1 tablespoon worcestershire sauce |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1 teaspoon creole seasoning |
1 pinch oregano |
1 pinch basil |
1/2 cup frozen peas, if desired |
1 cup water |
1 1/2 lbs potatoes (i use parisienne potatoes, small pre-peeled) |
170 g baby carrots (1/2 small bag) |
Directions:
1. Heat oil in heavy large pot over high heat.
2. mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
3. Saute beef until very brown on all sides.
4. Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
5. Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
6. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
7. Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
8. Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
9. ENJOY!
10. Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
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