Beef Stew with Guinness Stout

By á-25285

This is a delicious, hearty stew. It also contains prunes. Don't let that scare you, the result is delicious. Feeds about 6.

Ingredients

• 2 pounds stew meat cut into 2" cubes (Angus beef is best)
• 2 Tbl olive or canola oil
• 2 medium onions, cut in quarters, then cut again
• 3 to 4 large carrots
• 2 cloves garlic, diced, or garlic powder to taste
• 1/4 cup flour
• 1 and 1/2 cups beef broth (I use no salt for health reasons)
• 12 ounce bottle of Guinness Extra Stout
• 2 bay leaves
• salt and pepper to taste
• 3/4 cup of pitted prunes
• Chopped fresh parsley

Preparation

Step 1

In a large pot, heat 1 Tbl. of the oil and saute the onions until translucent. Add garlic and cook for another 30 seconds. Remove from pot. Add the remaining 1 Tbl. oil to the pan and fry the meat on all sides in batches. Return all meat to the pan, reduce heat, stir in the flour until meat is coated.

Add beef broth and Guinness and stir until mixture comes to a simmer. Add onions, garlic, carrots, bay leaves, salt and pepper and mix together.

Cover the pot and simmer for 1 and 1/2 hours, stirring occasionally.

Chop the prunes and add them to the pot. Continue cooking uncovered (to thicken the gravy) for 1/2 hour. Stir frequently so prunes don't stick to the bottom of the pot.

Garnish with choped parsley