Ingredients

The following ingredients have 4 Servings
  • 2 lb beef stew meat, cut into 1-inch cubes
  • Salt
  • 1/3 cup olive oil
  • 2 red onions, thinly sliced
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 tablespoons packed brown sugar
  • 2 cups stout or other dark beer
  • 1 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 1 teaspoons dried thyme leaves
  • 1 teaspoon dried sage leaves
  • 1 lb small Yukon Gold or yellow potatoes
  • 8 oz ready-to-eat baby-cut carrots
  • 8 oz cremini mushrooms, quartered
  • 1/2 cup chopped fresh parsley

Instruction

  • Heat oven to 325°F. Spread beef on plate; sprinkle generously with salt. Let stand 5 minutes.
  • Heat ovenproof 4-quart Dutch oven over medium-high heat. Coat with olive oil. Add beef in small batches; cook until browned. Remove beef to plate; set aside.
  • In same Dutch oven, add red onions. (If needed, add a bit more olive oil.) Cook onions over medium to low heat until they begin to caramelize.
  • Return beef to Dutch oven. Stir in flour and brown sugar. Cook 5 minutes, stirring constantly.
  • Pour beer over beef mixture. Scrape bottom of pan with spoon. Add broth; heat to boiling.
  • Add thyme and sage. Taste; add additional salt and pepper if needed.
  • Cover Dutch oven; bake 1 hour. Add potatoes, carrots and mushrooms. Bake 1 hour longer.
  • Serve stew in large individual bowls; garnish with parsley.