Ingredients
The following ingredients have 6 Servings
- 2 tablespoons all-purpose flour
- 1 pound beef brisket, cut into 1-inch cubes with the fat trimmed
- 1 tablespoon cooking oil
- 1/2 cup onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 cloves garlic, minced
- 1 can beef broth
- 1 can tomato paste
- 1 cup stout beer
- 3 potatoes, cubed
- 3 carrots, cubed
- 1 tablespoon fresh parsley
Instruction
- In a large Dutch oven, heat oil over medium-high heat.
- Roll the beef cubes in flour and brown them in the oil. Once browned, remove the meat from the pot.
- Sauté onion and bell peppers in the remaining oil in the pot until the onions are translucent.
- Add minced garlic, beef broth, tomato paste, beer, potatoes and carrots to the pot. Mix in browned beef and green beans, and bring the stew to a boil.
- Reduce heat and let stew simmer for at least 1 hour, or until the vegetables are tender.
- Garnish each bowl with parsley, if desired. Serve stew with French bread, cornbread or garlic toast.
