Autumns Stout Stew - Parsons Creek Steak

Name: Autumns Stout Stew - Parsons Creek Steak
Ingredients: (4 tablespoons) vegetable oil; (2 pounds) boneless beef chuck roast, stew meat, or short ribs work well for this recipe (cut into 1-inch cubes); Salt and fresh ground black pepper; (1/4 cup) flour; (5 cloves) garlic, minced; (2 tablespoons) tomato paste; (1 (11.5-ounce) bottle) Stout beer - I prefer Guinness; (4 cups) beef stock, or more as needed; (4 sprigs) fresh thyme; (2 sprigs) rosemary; (2) large bay leaves; (2) medium onions, peeled and cut into large chunks; (1 pound) carrots, peeled and cut into large chunks (5 to 6 carrots); (4 medium ribs) celery, cut into large chunks; (1 pound) russet potatoes

parsonscreeksteak.com

This stew recipe is my favorite for the first cold nights of Fall and Winter and my go to for a St. Patrick's day dinner. Simple and delicious this stew can be

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Ingredients

(4 tablespoons) vegetable oil
(2 pounds) boneless beef chuck roast, stew meat, or short ribs work well for this recipe (cut into 1-inch cubes)
Salt and fresh ground black pepper
(1/4 cup) flour
(5 cloves) garlic, minced
(2 tablespoons) tomato paste
(1 (11.5-ounce) bottle) Stout beer - I prefer Guinness
(4 cups) beef stock, or more as needed
(4 sprigs) fresh thyme
(2 sprigs) rosemary
(2) large bay leaves
(2) medium onions, peeled and cut into large chunks
(1 pound) carrots, peeled and cut into large chunks (5 to 6 carrots)
(4 medium ribs) celery, cut into large chunks
(1 pound) russet potatoes