Deep, Rich and Beefy Beer Beef Stew

This wonderful beef stew recipe will make your house smell wonderful! Serve with some crusty bread, there won't be a drop left on the plates!

• Ready In: 3 hrs 30 mins
• Serves: 4-5

Ingredients

• 1  lb  stew meat, cubed
• 1⁄4 cup flour
• 1  dash salt
• 1  dash pepper
• 1  dash garlic powder
• 2  tablespoons  vegetable oil
• 2  stalks celery, sliced into bite sized pieces
• 1  small onion, chopped
• 4  garlic cloves, minced
• 2  cups mushrooms, sliced
• 1 (25 g)  beef gravy mix (I use 1 package of Clubhouse Brown Gravy mix)
• 1  cup water
• 12  ounces  Guinness stout (or another dark brew)
• 3  tablespoons tomato paste
• 2  bay leaves
• 0.5 (13 g) envelope  Lipton Onion Soup Mix
• 1  pinch dried thyme
• 1  tablespoon Worcestershire sauce
• 1  teaspoon black pepper
• 1  teaspoon garlic powder
• 1  teaspoon  creole seasoning
• 1  pinch oregano
• 1  pinch basil
• 1⁄2 cup  frozen peas, if desired
• 1  cup water
• 1 1⁄2 lbs potatoes (I use Parisienne potatoes, small pre-peeled)
• 170  g  baby carrots (1/2 small bag)

Directions

1. Heat oil in heavy large pot over high heat.
2. mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
3. Saute beef until very brown on all sides.
4. Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
5. Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
6. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
7. Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
8. Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
9. ENJOY!
10. Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).