Guinness Stew

• 2 12-3 lbs stewing beef
• 12 cup flour
• 3 celery ribs, 1-inch pieces
• 5 -6 parsnips, 1-inch pieces
• 1 medium turnip, cut into large pieces
• 14 teaspoon rosemary
• 14 teaspoon thyme
• 12 teaspoon black pepper
• water
• 12 pint Guinness stout (drink the other half!)
• 2 beef bouillon cubes, dissolved in 1 cup hot water
• 2 tablespoons flour, mixed well with 1 cup water as thickener
• 1 tablespoon oil
• 2 tablespoons butter
• 3 garlic cloves, crushed
• 5 -6 medium carrots, 1-inch pieces
• 3 medium onions, cut into large pieces
• 5 -6 medium potatoes, cut into large pieces
• 14 teaspoon oregano
• 12 teaspoon basil
• salt and pepper

1. Cut the stewing beef into 1" pieces.
2. Melt butter and add the oil in a large, heavy pot.
3. Dredge the beef in flour and add to the pot.
4. Sear on all sides to seal the meat.
5. Add celery, onion and garlic and cook 3 minutes longer.
6. Add all spices except salt and pepper.
7. Add the bouillon and enough water to cover the ingredients.
8. Bring to a boil and immediately lower the heat to a simmer.
9. Simmer for 3 to 3 1/2 hours, then add all vegetables and cook until tender.
10. Add salt and pepper to taste.
11. Thicken with the flour and water mixture; add Guinness.
12. Adjust seasoning to taste.
13. Serve with Irish soda bread or other crusty loaf bread.

stewing beef, flour, celery, rosemary, thyme, black pepper, water, stout, bouillon cubes, flour, oil, butter, garlic, carrots, onions, potatoes, oregano, basil, salt

Taken from www.food.com/recipe/guinness-stew-124431 (may not work)