A stew with a little bite.


This will make 8 servings and take about 3 hours total time.

Ingredients:

2 pounds beef chuck stew meat, cut into 1 inch cubes

2 tablespoons flour

¼ teaspoon cayenne

Sea Salt and Ground pepper

2 tablespoons olive oil

2 minced garlic clove

14-ounces Stout beer of your choice i.e. Guinness, Master Thief, etc.

2 cups diced carrots

3 cups Yukon Gold potatoes or white potatoes peeled and cubed

1 large Vidalia Onion chopped

2 tablespoons tomato paste

3 cups beef stock

2 teaspoons Worcestershire sauce

1 bay leaf

sprig of thyme

Brown beef in a large Dutch oven with 1 tablespoon olive oil. In small bowl mix all the seasoning (except bay leaf and thyme)  to flour, when the beef is brown and beef to flour mixture in bowl and set aside. Add olive oil to Dutch oven and lightly brown onions and garlic. Add a little Master Thief to get all the good stuff from the bottom of the Dutch oven. Mix back in the beef and Master Thief plus the tomato paste. Add beef stock and Worcestershire, bay leaf and thyme. Let simmer for an hour. Add carrots and potatoes and simmer till potatoes are done. Don’t forget to take out the bay leaf afterwards.

Server with warm bread and have a wonderful feast.

A salad for a starter and some beer to go along makes a nice addition to this meal.

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