Guinness Beef Stew

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!