A cooking post! I like to only post my tried-and-true recipes on here. This one came from Cooking Light, but I have altered it a little, so here's my version. Plus, this stew is so soothing for a sore throat on a cold day.
Guinness Beef Stew
8 teaspoons olive oil, divided
2 cups chopped onion
1 tsp. dried thyme
1 tsp. dried rosemary
3 Tbsp. all-purpose flour
1 1/2 lbs. beef stew meat
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
2 cups Guinness stout or beef broth
1 Tbsp. tomato paste
3 cups beef broth
1 bay leaf
3 peeled, cubed Yukon gold potatoes
2 peeled, sliced carrots
2 peeled, cubed turnips
1 Tbsp. Dijon mustard
parsley
1. Heat a large dutch oven over medium-high heat. Add 2 tsp. oil to pan; swirl to coat. Add onion, thyme and rosemary; saute for 5 minutes, stirring occasionally.
Warning! Step 1 will make your kitchen smell so good it will be hard to wait for dinner.
2. Place onion in a slow-cooker. Place flour in a shallow dish. Sprinkle beef evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Dredge lamb in flour, and shake off excess.
3. Return pan to medium-high heat. Add 1 Tbsp. oil to pan; swirl to coat. Add half of beef mixture to pan; saute to brown on all sides. Add browned beef to onion mixture. Repeat the procedure with remaining beef and 1 Tbsp. oil.
4. Add beer (or broth) to pan to loosened browned bits. Cook until reduced to 1 cup (about 5 minutes).
5. Add reduced beer or broth to onion and beef mixture in slow-cooker. Stir in tomato paste, 3 cups of beef broth, and bay leaf. Cook on high for 1 hour.
6. Add vegetables and cook for another 3 hours, or until meat and vegetables are tender.
7. Stir in remaining 1/4 tsp. salt and 1/4 tsp. pepper, and dijon mustard. Ladle into bowls and sprinkle with parsley. Enjoy!
