St. Patrick's Day Beef Stew with Guinness Recipe

• 3 cups Guinness
• 1 tablespoon Dijon mustard
• Sprig of fresh rosemary
• 2 bay leaves
• 3 pounds beef stew meat, cut into cubes
• 3 tablespoons canola oil
• 4 tablespoons unsalted butter
• 2 to 3 onions, peeled and sliced
• 3 stalks celery, chopped
• 3 carrots, peeled and thickly sliced
• 1/2 pound white mushrooms, quartered
• 1 tablespoon all purpose flour
• 1 garlic clove, minced
• Salt and freshly ground pepper to taste
• 2 tablespoons minced parsley

1. In a large glass dish, combine 1 cup of the Guinness, mustard, rosemary, and
2. bay leaves.
3. Add the beef cubes, stir to coat, cover, and refrigerate overnight.
4. Preheat the oven to 325A degrees F. Drain the meat and discard the marinade.
5. In a
6. large skillet, heat the oil over medium heat.
7. Brown the meat in batches, 3 to
8. 5 minutes on each side, then transfer to a large casserole dish.
9. Add the
10. butter to the skillet, and when it foams, add the onions and cook for 5 minutes, or until browned.
11. Add the celery and carrots and cook, stirring constantly, for 5 minutes, or until tender.
12. Reduce heat to simmer, stir in the flour, and cook for 2 minutes, or until blended.
13. Add the remaining 2 cups Guinness, garlic, salt, and pepper.
14. Combine the vegetables, meat, and mushrooms,cover, and cook for about 2 hours, or until the meat is tender.
15. Stir
16. occasionally, and add a little more Guinness if the stew seems dry.
17. Adjust seasonings and sprinkle with chopped parsley.

mustard, rosemary, bay leaves, beef stew meat, canola oil, unsalted butter, onions, stalks celery, carrots, white mushrooms, flour, garlic, salt, parsley

Taken from cookeatshare.com/recipes/st-patrick-s-day-beef-stew-with-guinness-44778 (may not work)