Pella Chronicle

March 19, 2013

Guinness Beef Stew

By Clint Brown
The Chronicle

Pella —


1 lb beef stew meat
4 md carrots, sliced
6 sprig(s) fresh thyme
1 1/2 btl guinness (or other good stout beer)
1 pkg frozen pearl onions
1/2 c water
1/2 c flour
1/4 c honey
  salt and pepper



Trim and dry stew meat. Heat a bit of oil in a large pot, add meat and brown. Add sliced carrots. Add Guinness till meat and carrots are covered. Simmer for about one hour.
Add onions, thyme. Continue to simmer for 30 more mins.
Mix flour and water in a bowl until smooth, add to stew and cook until thickened. Now add honey salt and pepper. Taste and adjust seasonings. Serve over mashed potatoes.