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Guinness Stout Beef Stew
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| > 2 1/2 pounds of stew beef - cubed |
> 2 tblsp olive oil
> 2 cloves of garlic
> 2 cups of chopped onions
> 1/4 cup of flour
> 1 1/2 cups of beef broth
> 12 oz of Guinness extra stout (I used another when it cooked down)
> 3 large carrots - sliced
> 2 bay leaves
> 1/4 tsp of black pepper
> 3/4 cup of prunes -pitted (I used the dried ones last time)
On medium high heat, heat 1 tblsp of oil and sauté the onions for 3-4 minutes. Add garlic and cook for another 30 seconds.
Remove them from the pot and add the remaining 1 tblsp of oil to the pan. Quickly sear the meat on all sides in several small batches.
Return all the seared meet to the pan. Reduce heat, stir in the flour until all the meat is coated.
Add beef broth and the guiness and stir until mixture comes to a simmer.
Add onions, garlic, carrots, bay leaves, and ground pepper to the pot. Stir.
Simmer gently for 1 hour, stirring occasionally. Cook stew uncovered so that the gravy will thicken.
Chop the prunes and add them to the pot. Continue cooking for 1/2 hour. The gravy will develop a glossy finish.
Remove bay leaf. Add salt and pepper to taste.
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