Guiness Stew

Source: Mady Bauer

Ingredients

• 2 lb stewing venison (or beef)
• 3 large onions, diced
• 8 carrots, peeled and diced about 1/2"
• 8 celery wtalks, cut into 1/2" slices
• 8 cups beef broth
• 1 cup Guinness Stout
• 1 Tbsp tomato puree
• 4 Tbsp vegetable oil
• 1/4 cup all purpose flour
• 4 Tbsp parsley, fresh, minced
• Salt and pepper to taste

Directions

1. In batches, in a Dutch oven over high heat, add oil and venison (or beef) cubes and brown on all sides. Remove to a plate.
2. In same pot, saute onions until soft, add tomato paste and cook for 3 minutes, then add flour and combine to make a paste.
3. Return the meat and all of the juice from the plate to the pot, and add all other ingredients, except parsley.
4. Cook covered over low heat until meat is tender, about 2 hours.
5. Adjust seasoning with salt and pepper.
6. Sprinkle with parsley and serve.

Mady's Comments: I used 48 oz. beef broth and I think it's too much. Especially if you want to thicken it, it will take lots of flour. I'd suggest 2 small cans beef broth (about 28 oz.?). Also, this doesn't have the shelf life of other stews, i.e., eat within the first 2-3 days. We served it over noodles. And if you use beef broth with salt in it, you probably won''t need any more salt.