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Beef Stew Recipe

• 2 pounds lean beef stew meat
• 3 tablespoons olive oil
• 1 large chopped red onion
• 1 clove crushed garlic
• 1 tsp thyme
• 1 tsp sage
• 1 tbs black pepper
• 3 tbs salt
• 1 sprig of fresh mint chopped
• 3 cups beef stock
• 1 1/2 cups Irish stout beer
• 8 red (new) potatoes diced
• 5 chopped carrots
• 5 stalks chopped celery
• 2 cups peas
• 3 tablespoons corn starch
• 1 cup water

In a large skillet, pour the olive oil and heat over medium high heat.

While waiting for the oil to heat up. Place meat into a bowl and mix in the salt, black pepper, sage, and thyme. Toss meat around until it is all coated with the spices.

Place the chopped onion and garlic in the skillet and sauté for 4 minutes. Quickly add the meat and let it brown on all sides for about 20 minutes. The intent is to just brown it to seal in the juices and flavours, not cook it.

In a large pot, add the beef stock, beer and mint. Cover and let simmer for 10 minutes on medium high heat. Remove lid and add potatoes, carrots, celery, peas, and the meat including the onions and garlic. Reduce the heat to low and cover. Let it cook for 1-1/2 hours while stirring occasionally. By that time, the meat should be tender.

In a cup, stir up 3 tablespoons of corn starch with 1 cup of water. Mix it until all the starch is dissolved in the water. Turn up the heat to medium and bring to a boil. Add the corn starch and constantly stir while the broth gets thick. It should take about 3-5 minutes.

This recipe serves 8 people. You can fix it as the main dish or serve with bread.

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