 | | Directions | | Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet.
Sauté sliced mushrooms and onions over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour.
If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew.
Garnish with parsley and serve. |
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Prep Time: 30 minutes
Cook Time: 1 hour
Container: large heavy skillet or dutch oven
Servings: 6
|  | | Ingredients | | - | | 2 tablespoons all-purpose flour |
| - | | 1 pound beef brisket, cut into 1" cubes |
| - | | 1 tablespoon vegetable oil |
| - | | 1 onion, chopped |
| - | | 8 ounces fresh mushrooms, sliced |
| - | | 6 cloves garlic, finely diced |
| - | | 6 ounces tomato paste |
| - | | 2 cups beef broth |
| - | | 12 ounces stout beer |
| - | | 6 large carrots, peeled and cut into 1" chunks |
| - | | 2 large potatoes, peeled and cut into 1" chunks |
| - | | 2 tablespoons fresh parsley, chopped |
| - | | THICKENING AGENT (if needed): |
| - | | 1 tablespoon corn starch |
| - | | 1 tablespoon cold water |
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