Ingredients
The following ingredients have 6 Servings
- 1 tablespoon olive oil
- 1 1/2 pounds beef stew meat
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper.
- 4 large carrots, peeled and chopped
- 1 large or 2 small parsnips, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, peeled and smashed
- 1/4 teaspoon dried thyme (or 1 sprig fresh)
- 1/4 teaspoon dried rosemary (or 1 sprig fresh)
- 1 large bay leaf
- 1 14-ounce can Guinness stout
- 1 1/2 cups beef broth, divided
- 2 tablespoons all-purpose flour
- 3/4 cup frozen peas
Instruction
- Liberally season the meat with salt & pepper.
- Heat olive oil in a Dutch oven or large stockpot. When the oil is hot, add the beef and brown.
- Add the onion, carrots, parsnip and garlic. All the vegetables to cook, stirring occasionally, for 5 minutes.
- Pour in the beer and beef broth and submerge the herbs. Cover the pot and bring it to a simmer.
- Simmer the stew over medium-low heat for 2 hours.
- Whisk the remaining 1/2 cup beef broth with flour until smooth. Stir the mixture into the stew along with the frozen peas.
- Increase heat to medium and continue to cook for about ten more minutes, or until the stew has thickened.
- Before serving, remove the herbs and adjust seasoning with salt & pepper, to taste.
