Beef Stew

With all the cold weather we’ve been having I thought it was time to make something hearty and satisfying.  Beef stew is my favorite for this time of year.  In order to give it a little more depth, I use Guinness for a base – similar to my pot roast.

  • 2 pounds stew beef
  • 1 40oz bottle of Guinness
  • Two parsnips, chopped
  • Handfull of baby carrots
  • beef stock
  • 1 tbsp capers
  • 1 tbsp chopped garlic
  • 1 medium sweet onion, chopped
  • hot sauce
  • 2 celery stalks, chopped
  • 1 full leek, chopped
  • 1 can stewed tomatoes
  • olive oil
  • 1 small bunch fresh dill, chopped
  • 1 small bunch fresh parsley, chopped
  • salt and pepper to taste
  • worcestershire sauce
  • soy sauce

Sautee the onion, capers and garlic in olive oil.  Add the beef and brown.  Add the Guinness and allow to settle.  Add the leek, tomatoes, parsnips and carrots and mix thoroughly.  Add a splash of worcestershire, soy, and hot sauce, and add enough beef stock to fill the pot about 4/5 the way full.  Cook for at least 2-3 hours, then add the celery, dill, and parsley.  Allow to cook on very low for another hour and serve.

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