Deep, Rich And Beefy Beer Beef Stew

  1. Heat oil in heavy large pot over high heat.
  2. mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
  3. Saute beef until very brown on all sides.
  4. Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
  5. Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
  6. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
  7. Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
  8. Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
  9. ENJOY!
  10. Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

stew meat, flour, salt, pepper, garlic powder, vegetable oil, stalks celery, onion, garlic, mushrooms, beef gravy mix, water, stout, tomato paste, bay leaves, onion soup mix, thyme, worcestershire sauce, black pepper, garlic, creole seasoning, oregano, basil, frozen peas, water, potatoes, baby carrots

Taken from www.food.com/recipe/deep-rich-and-beefy-beer-beef-stew-350585 (may not work)

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