Stout Stew

Steps

• 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.