Stout Stew

• 2 whole Onions
• 2 pounds Stewing Beef, Cut Into Bite-sized Chunks
• Olive Oil, For Browning Beef
• 1 Tablespoon Minced Garlic
• 3/4 cups Flour
• 1 cup Water
• 10 whole Baby Red Potatoes, Quartered
• 5 whole Carrots Rough Chopped
• 4 cups Beef Stock
• 1 bottle (12 Oz. Bottle) Stout Beer
• Salt And Pepper, to taste

1. Cut onions in half, trim off ends, then rough chop them into large pieces.
2. Take stewing beef and onions and add to a pan coated with olive oil (over medium to medium high heat).
3. As beef starts to brown, add garlic and stir.
4. Mix flour with water to create a slurry; youll add this to the broth before cooking, and you can add more after if the stew doesnt thicken as much as youd like.
5. While beef is browning, wash and cut potatoes and carrots into large chunks, then add them to the crock pot.
6. When the onions have cooked down and the beef is browned, add to the crock pot.
7. Pour in beef stock, flour slurry, and beer.
8. Add salt and pepper.
9. Stir well to combine.
10. Set on low and cook for 1012 hours.
11. You may need to add more flour slurry towards the end to thicken it up if you prefer a thicker broth.
12. If the broth tastes too bitter, add some brown sugar to mellow it out.
13. Enjoy!
14. You can add any vegetables youd like to this recipe.
15. Rutabaga, parsnips, or peas would all be fantastic in this dish, and dont worry if its looking a little too thick or thin while cooking, you can always add more broth to thin, or more slurry to thicken.
16. This recipe is super easy and pretty much fool-proof!

onions, stewing beef, olive oil, garlic, flour, water, red potatoes, carrots, beef, stout, salt

Taken from tastykitchen.com/recipes/main-courses/stout-stew/ (may not work)