So, I love this stew now. My first time trying to make it was very trying on me…I had tried to make it an hour before everyone arrived and it was NOT ready. So remember to let this “stew”.
Mine is stewing right now in a crockpot, recipe and finished meal later on…
1 Frying Pan
1 Med/Lrg Sauce Pan
1 Lrg Mixing Bowl
1 lb. Beef Stew Meat
3/4 c. All-Purpose Flour
2 tsp. Salt
2 tsp. Black Pepper
4-6 Tbsp Vegetable Cooking Oil
4 Stalks of Celery Chopped
3 Large Russet Potatoes Diced (sized to your liking)
4 Large Carrots Chopped
3-4 Parsnips Chopped
1 White Onion, Chopped
1 Can Diced Organic Tomatoes
1 Can Organic Tomato Paste
2 Tbsp diced Garlic
1/2 Tbsp Worcestershire Sauce
1 Can Guinness Draught
4 C.Water (or beef stock)
Step 1. Chop Celery, Potatoes, Carrots, and Parsnips and place in Crockpot
Step 2. Heat Oil in Fying Pan on MedHigh
Step 3. In a large mixing bowl combine flour, 1 tsp. Salt, 1 tsp. Pepper
Step 4. Toss Stew Meat in flour mixture until coated evenly. Using Tongs or a slotted spoon, place coated meat into oil, leaving excess flour in bowl. Cook until all sides have browned. Place meat in slowcooker.
Step 5. Dice Onion and use the frying pan you just cooked the meat in. Cook on medium until onions are clear, then place in slow cooker.
Step 6. In Saucepan, combine remaining ingredients (tomatoes, tomato paste, garlic, salt, pepper, Worcestershire, Guinness, water) cook on low until tomato paste has dissolved. Add to slowcooker.
Step 7. Cover Slowcooker and place on high for 5 hours, then move to low for 1 more hour.
Step 8. Serve with bread and enjoy!