Stout Stew

 

2

lb beef stew beef, cut into 1-inch cubes

Salt

1/3

cup olive oil

2

red onions, thinly sliced

3

tablespoons Gold Medal® all-purpose flour

2

tablespoons packed brown sugar

2

cups stout or other dark beer

1

cup Progresso® beef-flavored broth (from 32-oz carton)

1

teaspoons dried thyme leaves

1

teaspoon dried sage leaves

1

lb small Yukon Gold or yellow potatoes

8

oz ready-to-eat baby-cut carrots

8

oz crimini mushrooms, quartered

1/2

cup chopped fresh parsley

• 1 Heat oven to 325°F. Spread beef on plate; sprinkle generously with salt. Let stand 5 minutes.
• 2 Heat ovenproof 4-quart Dutch oven over medium-high heat. Coat with olive oil. Add beef in small batches; cook until browned. Remove beef to plate; set aside.
• 3 In same Dutch oven, add red onions. (If needed, add a bit more olive oil.) Cook onions over medium to low heat until they begin to caramelize.
• 4 Return beef to Dutch oven. Stir in flour and brown sugar. Cook 5 minutes, stirring constantly.
• 5 Pour beer over beef mixture. Scrape bottom of pan with spoon. Add broth; heat to boiling.
• 6 Add thyme and sage. Taste; add additional salt and pepper if needed.
• 7 Cover Dutch oven; bake 1 hour. Add potatoes, carrots and mushrooms. Bake 1 hour longer.
• 8 Serve stew in large individual bowls; garnish with parsley.