Ingredients

• 1 lb stew meat, cubed
• 1/4 cup flour
• 1 dash salt
• 1 dash pepper
• 1 dash garlic powder
• 2 tablespoons vegetable oil
• 2 stalks celery, sliced into bite sized pieces
• 1 small onion, chopped
• 4 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 (25 g) beef gravy mix (I use 1 package of Clubhouse Brown Gravy mix)
• 1 cup water
• 12 ounces Guinness stout (or another dark brew)
• 3 tablespoons tomato paste
• 2 bay leaves
• 0.5 (13 g) envelope Lipton Onion Soup Mix
• 1 pinch dried thyme
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon creole seasoning
• 1 pinch oregano
• 1 pinch basil
• 1/2 cup frozen peas, if desired
• 1 cup water
• 1 1/2 lbs potatoes (I use Parisienne potatoes, small pre-peeled)
• 170 g baby carrots (1/2 small bag)

Instructions

1. Heat oil in heavy large pot over high heat.

2. mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.

3. Saute beef until very brown on all sides.

4. Add garlic, onion, celery and mushrooms. Saute about 5 minutes.

5. Add beef gravy mix, Guinness, water, tomato paste, and seasonings.

6. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.

7. Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.

8. Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.

9. ENJOY!

10. Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).