Guinness Beef Stew

MCNELLIE’S GUINNESS BEEF STEW

2 lbs beef stew meat
1 cup seasoned flour (2 tsp salt/2 tsp fresh ground pepper)
½ cup olive oil

Dredge beef in seasoned flour. In a large stockpot, heat olive oil and then brown beef over medium heat. After meat is thoroughly browned, add the following vegetables:

1 cup carrots, chopped
1 cup celery, chopped
1 cup rutabagas, chopped
1 cup red bell peppers, chopped
½ cup minced garlic

Saute over medium heat until vegetables are al dente(cooked, but still firm). Add:

½ cup Guinness – the rest is for the cook to quench thirst
8 cups beef broth
4 cups Yukon gold potatoes, chopped
2 cups canned diced tomatoes

Stir well and reduce heat to simmer. Cook for ~1 ½ hours, or until meat is fork tender. Add during final five minutes:

1 TBS chef seasoning
½ TBS thyme, chopped
½ TBS oregano, chopped
½ TBS basil, chopped
½ cup chopped Italian parsley

Yield ~ 1 ½ gallons