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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From to keep my collection in one place Ingredients:
2 teaspoons vegetable oil |
1 lb lean beef, cubes for stew |
2 tablespoons all-purpose flour |
1 small onion, chopped |
2 cups sliced fresh mushrooms |
6 garlic cloves, minced |
1 (6 ounce) can tomato paste |
2 cups beef broth |
12 ounces irish stout beer |
4 cups sliced carrots |
2 large potatoes, peeled and diced |
1 tablespoon cornstarch |
1 tablespoon cold water |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a Dutch oven or large pot over medium-high heat.
2. Coat beef cubes with flour, shaking off the excess.
3. Fry beef cubes until browned on all sides. Remove from the pot and set aside.
4. Add the onion and mushrooms to the pot, and cook stirring constantly until onion is tender, about 3 minutes.
5. Return beef to the pot, and stir in tomato paste, beef broth, and beer.
6. Add potatoes and carrots, cover, and simmer over low heat for about 1 hour.
7. Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened.
8. Sprinkle with parsley and serve.
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