Imperial Stout Beef Stew

• 2 pounds beef chuck, cut into cubes
• 2 tablespoons all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 pound new potatoes, peeled and diced
• 2 cups beef stock or broth
• 1 1/2 cups Imperial Stout or Guinness
• 1 tablespoon Worcestershire sauce
• 3 tablespoons parsley leaves

1. In a large bowl, toss the beef with the flour, 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a large heavy pot, heat the oil over medium high heat until hot.
3. Brown the beef, in batches, turning, 5 to 7 minutes per batch.
4. Transfer the beef to a bowl as browned.
5. Pour off all but 2 tablespoons of fat from the pot, then stir in the onion and garlic and cook, stirring occasionally, until golden, about 6 minutes.
6. Stir in the potatoes, stock, stout, Worcestershire and the beef with any accumulated juices.
7. Simmer the stew, covered, until the meat is very tender, about 3 hours.
8. Season with salt and pepper to taste, then serve sprinkled with the parsley leaves.

beef chuck, flour, kosher salt, freshly ground black pepper, vegetable oil, onion, garlic, potatoes, beef stock, stout, worcestershire sauce, parsley

Taken from www.foodandwine.com/recipes/imperial-stout-beef-stew (may not work)