Recipe Description:
Stout beef stew is common around St. Patrick's day, but frankly, it's delicious any time of the year, especially on cold winter days. You can add a variety of vegetables to the stew, depending on your tastes. This dish also freezes well.
Recipe
Instructions:
Cut beef into bite-sized chunks if it's not already. Set aside.
In 6-quart dutch oven or large pot, cook the onions and garlic until browned and caramelized. Remove the onion mixture from the pot and set aside.
Dry the chunks of beef with a clean paper towel.
Heat coconut or palm oil the same pot. Add 1/4 of the beef. Don’t overcrowd the pan to ensure proper browning.
Rotate the beef and once it has browned on each side, remove it from the pot and start the next batch (add more oil as needed).
Once all the meat is browned, add all of it to the pan and sprinkle flour over the meat. Stir until the meat is coated. Cook for about 5 minutes, stirring often.
Add onion mixture and chopped vegetables to the pot, along with the stout. Let that cook for a couple minutes before adding the beef broth and tomato paste.
Bring to a boil. Add spices and reduce heat to low.
Cover and let simmer for 1 hour, stirring occasionally. Taste for salt and pepper.
Serve over mashed or boiled potatoes if desired.
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