Ingredients
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3 tablespoons butter
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1 tablespoon whole wheat flour
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2 lbs boneless sirloin steaks
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6 garlic cloves, minced
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4 cups beef stock
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 tablespoon fresh thyme, finely chopped
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1 1/2 teaspoons fresh tarragon, finely chopped
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3/4 teaspoon fresh sage, finely chopped
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2 bay leaves
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1/2 teaspoon black pepper
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper
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3 lbs potatoes
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3 celery ribs
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1 onion
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2 cups carrots
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2 tablespoons fresh parsley, finely chopped
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12 ounces Guinness stout
Instructions
- Chop meat & vegetables: peel & chop potatoes into 1/2" pieces; dice carrots to 1/4" thick, trim visible fat from steaks & cut into 1" cubes; dice onion; chop celery.
- Heat 2 tablespoons butter in large pot over medium heat.
- Dredge steak cubes in flour and saute 5 minutes until brown on all sides. Add garlic and saute 1 minute.
- Add beef stock, beer, tomato paste, honey, Worcestershire, herbs and spices. Stir to combine.
- Bring to boil. Reduce heat to medium-low, then cover and simmer 20 minutes while preparing vegetables.
- Melt 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion, celery, and carrots. Saute 20 minutes until golden.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
- Remove bay leaves before serving.