Beef and Beer Stew

• 2 lbs lean beef, cubed
• salt and pepper, to taste
• 1 tablespoon paprika
• 14 cup flour
• 4 tablespoons oil, divided
• 1 onion, chopped
• 3 garlic cloves, crushed
• 2 cups baby carrots
• 4 stalks celery, diced
• 2 cups beef broth
• 12 ounces beer
• 1 cup water
• 6 baby red potatoes, cut in quarters
• 1 12 cups frozen peas
• 14 cup flat leaf parsley, chopped (optional)

1. Preheat oven to 325 degrees.
2. Season the beef well with salt, pepper, and paprika.
3. Dredge beef in flour.
4. Heat 2 tablespoons oil in large oven proof pan.
5. Brown beef in oil.
6. Remove beef from pan.
7. Add remaining oil, onion, garlic, carrots and celery.
8. Season with more salt and pepper.
9. Cook a few minutes in a pan until onion gets a little soft.
10. Add beef broth, water and beer.
11. Bring to a boil.
12. Add beef.
13. Cover with foil and bake for two hours.
14. Add potatoes and peas and bake for another 30 to 40 minutes until potatoes are soft.
15. Garnish with parsley.

lean beef, salt, paprika, flour, oil, onion, garlic, baby carrots, stalks celery, beef broth, beer, water, baby red potatoes, frozen peas, flat leaf parsley

Taken from www.food.com/recipe/beef-and-beer-stew-348830 (may not work)