Cut beef into 2 inch cubes. Flour, salt and pepper.
Brown beef in oil.
Transfer beef to a dutch oven.
Add the onions into the frying pan with some of the beer
to deglaze pan.
When the onions are soft and transparent, add mushrooms, garlic
and tomato paste.
Sautee until the mushrooms soften and brown.
Pour over beef in dutch oven.
Add remaining beer, beef broth, carrots and celery.
Stir bay leaves in.
Place sprigs of Thyme on top.
Bake for 3 hours at 300 degrees covered.
Dissolve corn starch in 1/4 cup warm water and stir into stew.
Uncover and bake for a half hour at 350 degrees.
Server over parsley potatoes
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Parsley Potatos -
Boil 6 large potatoes, peeled and cut into 3/4 inch cubes
until tender. Approx 20 minutes.
Drain water, add 1/4 stick of butter, salt, pepper.
Sprinkle fresh or dry parsley flakes (fresh is better!) and stir
until combined.
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