It's stew but with beer

Guinness stew is a treat. As it gets colder, I look for warmer, soup-based recipes. Beef stew is a recipe I gave years ago, and it is straightforward to make. If you want to make it fancy, add a can of Guinness.

Guinness Beef Stew

3 pounds Stew Meat

5 Cups Beef Broth or stock

1 Can Guinness Beer

1 tsp salt

1/4 tsp pepper

1 Large Onion

about 5 russet potatoes

or you can use red potatoes

1 pound of carrots (I use the baby carrots and throw in however many I think look good,

you can chop them up a bit if you want. or just cut up some whole carrots into 1/4" slices)

6 Tblsp flour

1/4 cup vegetable oil

In a 7-8 quart kettle, combine 5 cups of stock, beer, and meat.

Add salt and pepper and simmer covered for 1 hour.

Peel and quarter the potatoes( I cut them into about 1/2" chunks); chop the onion and carrots.

Add vegetables to stew and simmer covered for another hour.

In a small bowl, whisk the flour and oil together until smooth.

Stir flour oil mixture into stew until well mixed.

Simmer uncovered until thickened, about 3-5 minutes

Adjust seasonings and serve.

Sometimes, when the meat is simmering, I add garlic for extra flavoring, about 4-5 cloves.

This goes great with homemade bread or bread rolls.

Let me know what you think!