This is from: http://www.marketdistrict.com/Create/Recipes/Detail.aspx?RecipeID=136&RecipeCategoryID=8&Page=1&om_cid=s-tw-122011
It looks/sounds tasty.
Beef & Guinnes® Stew
Compliments of your Market District® Recipe Development Team |
Serves: | 6 |
Prep Time: | 25 min. |
Cooking Time: | 2 hrs. |
Ingredients
1/4 cup | canola or vegetable oil |
2 lbs. | stewing beef |
1 large | onion — diced |
1lb. bag | carrots — peeled, sliced and quartered |
5 stalks | celery — cut into 1/2-inch slices |
8 oz. package | mushrooms — sliced |
4 14.5 oz. cans | beef broth — divided |
14.9 oz. can | Guinness® (or 15 oz. beef broth) |
6 oz. can | tomato paste plus 1 can water |
1/2 cup | all-purpose flour |
salt and pepper to taste | |
1/4 cup | fresh parsley — minced |
Directions
In a large saucepan, heat oil. Add beef and all its juices, and brown on all sides, about 20 minutes or until liquid cooks off. Add vegetables, 3 cans of beef broth, and beer. Empty can of tomato paste into a small bowl. Fill empty tomato paste can with water and combine with tomato paste, then add to saucepan. Cook stew uncovered for 1 hour, 15 minutes, stirring occasionally. In a small bowl, combine remaining can of beef broth with flour to make a paste. Add flour paste to saucepan and stir to incorporate and thicken. Cook an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste and garnish with parsley. Serve with crusty bread.
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