Beef Stew With Beer

• 2 tbsp butter
• 2 tbsp olive oil
• 2 lbs beef stew meat, cut into 1 1/2-inch pieces
• 2 None onions, chopped
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 can or btl dark beer (16 oz)
• 3-4 sprigs flat-leaf parsley, chopped
• 1 tbsp chopped fresh thyme, or 1 tsp dried
• 1 tbsp honey
• 1 3/4 lbs red potatoes, peeled and diced
• 2 slices bread, crusts removed, crumbled

1. Melt 1 tbsp butter with the oil in a large Dutch oven over medium-high heat. Add the beef in batches and cook 4-5 mins per side until browned. Using a slotted spoon, remove the beef to a bowl. Reduce the heat to medium. Add the onions to the pan and cook, stirring often, until softened.
2. Return the beef to the pan and season with salt and pepper. Stir in the tomato paste and stir for 1 min. Sprinkle in the flour and cook for 1 min, stirring. Stir in half the beer, 1 cup water, the parsley, thyme and honey. Bring to a boil, then reduce heat, cover and simmer for 1 1/4 hours, gradually adding the remaining beer and stirring occasionally.
3. Preheat the oven to 400u0b0F. Mix together the potatoes and bread. Spread over the stew and season with salt and pepper. Cover, transfer to the oven and bake for 20-30 mins until the potatoes are tender. Dot the remaining butter over the top. Bake uncovered for 10 mins.

butter, olive oil, beef stew meat, onions, tomato, flour, parsley, fresh thyme, honey, red potatoes, bread

Taken from recipes-plus.com/api/v2.0/recipes/16869 (may not work)