Guinness Beef Stew

• 1 1/2 lbs good stew meat (or stewing steak trimmed)
• 3 tbls extra virgin olive oil
• 3 tbls all purpose flour
• 1/2 tbls each of salt and pepper
• 1 med. Onion roughly chopped
• 1 500 ml Guinness beer
• 1 cube of instant vegetable or beef broth
• 5 med carrots (peeled and slice in one inch lengths)
• 2 stalks of celery (chopped in one inch lengths)
• 4 med potatoes (peeled and cut into 1-2 inch cubes)
• 1 clove of garlic (crushed or finely chopped)
• 2 dashes Worcester sauce

1. Place the carrots and potatoes in a bowl of water and keep refrigerated.
2. Trim excess fat from meat. Mix flour, salt and pepper in large bowl toss meat in mixture until flour is all adhered to the meat. The flour does not have to cover all the surface of the meat.
3. Add oil to large heavy stewing pot. Brown coated meat in oil, stirring to get most of the sides of meat lightly browned. Add onion and celery continuing to brown the meat and vegetables for 3-5 mins just until the onions are softened. Add beer, boil one cup of water and add the broth cube, add the broth to the stew, add the garlic and Worcester sauce, stir and cover. Bring to a boil and reduce heat to a low simmer, cook this way for a min of 1 1/2 hours. Watch the level of liquid to be sure it stays just above the meat. Add water of more broth as needed. Add carrots and potatoes and bring back to a low simmer and cook for an additional 30 minutes. Serve with hot crusty bread or rolls. Serves 4

stew meat, olive oil, flour, salt, onion, beef broth, carrots, stalks of celery, potatoes, clove of garlic, worcester sauce

Taken from www.epicurious.com/recipes/member/views/guinness-beef-stew-50175254 (may not work)