Smithwicks Beef Stew

• 3/4 cups Flour
• 1 teaspoon Garlic Powder
• 1 pinch Salt
• 1 pinch Pepper
• 1- 1/4 pound Stew Beef, Cut Into Chunks
• 2 Tablespoons Olive Oil
• 2 bottles Smithwick's Beer, Divided
• 4 cups Beef Broth
• 1 pound Baby Carrots, Sliced In Half
• 1- 1/2 pound Small Red Potatoes, Scrubbed And Cut Into Fourths
• 1- 1/2 Tablespoon Thyme
• 1- 1/2 Tablespoon Parsley
• 2 pieces Bay Leaves
• 1/4 cups Instant Mashed Potatoes
• 1/2 packages Frozen Peas (12 To 16 Ounce Package)

1. NOTE: The beer brand is pronounced Smit-icks.
2. I thought I should tell you, lest you order it at an Irish pub and sound like a complete fool!
3. Just trying to help!
4. Combine flour, garlic powder, salt and pepper in a bowl.
5. Cut your beef into chunks.
6. Cover the pieces of beef in flour mixture and put into a Dutch oven with olive oil.
7. Cook half at a time, on medium-high heat.
8. Brown the pieces and put onto a plate as they are browned.
9. Continue with second half of beef pieces.
10. Once the second half has been browned, place those pieces onto the plate as well and pour one bottle of Smithwicks into the Dutch oven to deglaze it.
11. Let simmer for a few minutes.
12. Pour the four cups of beef broth into a crockpot.
13. Add the browned beef, baby carrots, potatoes, thyme, parsley, and bay leaves to the crockpot.
14. Once the beer has simmered for a few minutes in the Dutch oven, pour it into the crockpot.
15. Add one more bottle of beer to the crockpot.
16. Stir and cover.
17. Cook on low for 7.5 hours.
18. After 7.5 hours, add the package of frozen peas and the 1/4 cup of dry instant mashed potatoes and stir to thicken stew.
19. Cook an additional 30 minutes on high.
20. Salt and pepper as needed.
21. Enjoy with homemade french bread and some Irish beer!

flour, garlic, salt, pepper, beef, olive oil, beef broth, carrots, red potatoes, thyme, parsley, bay leaves, instant mashed potatoes

Taken from tastykitchen.com/recipes/main-courses/smithwicke28099s-beef-stew/ (may not work)