Irish Stout Beef Stew

Ingredients

• 3 Tablespoons olive oil
• 1/4 cup all purpose Flour
• 2 to 2-1/2 pounds beef chuck roast, cut into 1-1/2 inch cubes
• 1-1/4 teaspoons salt, divided
• 4 cups diced onions
• 2 sticks of celery, sliced
• 1-1/2 Tablespoons tomato paste
• 1 {11 oz.} bottle of Irish Stout Beer
• 4 cups beef broth
• 1/2 teaspoon black pepper
• 3 Carrots, peeled and sliced into rounds
• Garnish and flavor with fresh herbs available, such as Italian parsley, rosemary and savory if desired.

Directions

1. Stir together in a small bowl the flour and 3/4 teaspoon of salt. Toss the cubed beef chuck roast into the flour mixture until the beef is lightly coated.
2. Heat a large Dutch oven over medium-high heat and add one tablespoon of oil to the pot.
3. Sear a third of the beef until a deep golden crust forms. Remove and repeat with the remaining beef and oil in two more batches.
4. Transfer all the beef into a dish and set off to the side.
5. Place the diced onion into the Dutch oven and cook for 5-8 minutes until soft and translucent. Add the celery slices and cook a minute longer.
6. Add in the tablespoon and a half of tomato paste and cook for one minute.
7. Pour in the bottle of Irish stout beer and scrape up the browned bits on the bottom of the pot.
8. Add the {4 cups} beef broth and place the beef back in.
9. Season with the remaining 1/2 teaspoon salt & black pepper. Stir and bring to a boil, reduce the heat to a simmer, cover and cook for 50 minutes.
10. Remove the lid, stir and bring back to a slow boil for 45 minutes.
11. *Note you can put a sprinkling of chopped fresh herbs into the cooking pot and flavor to your taste.
12. When the time is up, add in the prepared veggies and cook with the lid off for 25 minutes or until the vegetables are fork tender.
13. Serve in a large heat proof bowl, garnished with fresh herbs if desired.