This is one of my favorite fall and winter dishes. Rich flavorful and hearty, best enjoyed sitting by the fire with a glass of red wine.
3 ½ lb. beef stew meat
7 tbsp extra virgin olive oil
1 large yellow onions roughly chopped
3 clove garlic finely chopped
2 cups stout or other dark beer
2 Tbs. tomato paste
1 cup beef broth
3 potatoes cut in chunk
2 carrots, peeled and cut into 1-inch chunks
2-parsnip cut into 1-inch chunk
1lb mushrooms quartered, use you favorite
In a heavy bottom pot over high heat, warm the olive oil. Add the mushrooms and onions, salt and pepper, and cook, stirring frequently for about 10 minutes. Transfer to a bowl Season beef with salt and pepper then dredge in flour Add 2tbsp of oil to same pot and begin to sear the beef in batches about 5 to 7 minutes. Be careful not to put too much beef in the pot at a time. You want to brown the meat not steam it. When you are finished browning the meat deglaze the pot with a little water. Remove the liquid and save for later. Add 2 more tbsp of oil and return the pot to medium high heat. Add the garlic and tomato paste, stir. Then add beef, beef broth, beer, the deglazing liquid, bring to a boil, Now add back the mushrooms, onions and add carrots, parsnip, and potatoes. Reduce the heat to low, cover and simmer for 21/2 to 3 hours. Serve over rice or egg noodles. Enjoy.