Beef Stew Recipe 1

• 2 1/2 pounds beef stew meat, cut into 1½-inch chunks
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 large onion, halved and cut in 1/4-inch slices
• 1 large sweet potato, cut into 1 1/2-inch cubes
• 2 garlic cloves, minced
• 1 16-ounce can Guinness beer
• 1/2 cup beef bouillon or stock
• 1/4-1/2 teaspoons cinnamon
• 1/2 teaspoon Worcestershire sauce
• 1/2-1 cup frozen peas
• 3 or 4 carrots, cut into chunks
• Egg noodles

1. Remove excess fat from the beef.
2. Put the flour, salt, and pepper in a plastic bag, add the meat and shake to coat it with flour. Reserve any leftover flour.
3. Heat the oil in a 6-quart Dutch oven over medium high heat and cook the meat, a few pieces at a time, until it is nicely browned on all sides. As the pieces brown, remove them to a bowl.
4. Reduce the heat to medium and to any left over oil (add more oil if necessary) add the chopped onion and garlic, cooking it until the onion is almost tender.
5. Add the reserved flour and blend it well into the oil.
6. Stir in the Guinness, bouillon, salt, pepper, and Worcestershire sauce, and cook, stirring constantly until it is slightly thickened.
7. Add the meat and cinnamon and heat it to the boiling point, stirring occasionally.
8. Reduce the heat to low, cover and simmer for 2½ to 3 hours, or until the meat is almost tender, stirring occasionally.
9. Add the sweet potatoes and carrot chunks, and increasing the heat to medium, bring it back to a boil. Reduce the heat to low again, and simmer for 20 minutes.
10. Stir in the frozen peas, cover, and simmer 5 to 10 minutes more.
11. Serve the stew with egg noodles.

Courtesy of A Killer Cookbook #1: Recipes to Accompany The Chef Who Died Sautéing. Learn more about the authors at the LTK interview.

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