It seemed that now was the perfect time to pull this recipe out. First and foremost, Tara mentioned that she had been hankering* for beef stew.
In keeping with our current theme, it also has carrots. It has onions, which happens to be our next topic. Finally, I used the all great and powerful dutch oven. It’s as if now was the perfect moment to bring this recipe to the forefront.
As a suggestion, this recipe is the perfect place to use any left over beef bones that you may have been saving. The beef broth would bring some of that flavor to the table, but another bone added to the pot won’t hurt and certainly will add to the taste.
Additionally, one should consider what kind of potato to use. I chose redskins, because I like the less starchy potatoes, but I did so at the expense of thickening the broth. If you like a thicker broth, choose a potato with a higher starch content.
*It should be noted that “hankering” is my term, not hers. “Hanker” is a phrase that is as unlikely to come out of Tara’s mouth as “I mishandled the war in Iraq” is to come out of El Presidente’s.

• 1/3 lb salt pork
• 1/4 cup vegetable oil
• 1 1/2 lbs beef stew meat (cut into 1″ cubes. See Note below)
• 1/2 cup All Purpose Flour
• 6 garlic cloves, minced
• 1 cup Guinness
• 8 cups beef broth
• 1 Tablespoon sugar
• 2 Tablespoons Tomato paste
• 2 Tablespoons Worcestershire sauce
• 2 bay leaves
• 2 sprigs thyme, fresh
• 1/3 cup butter
• 3 lbs redskin potatoes, cubed
• 2 cups carrots, sliced
• 1 large yellow onion, sliced
• Salt and pepper to taste

Place dutch oven over medium heat and add oil. Bring to temperature and add the salt pork, allowing to fry. Meanwhile, flour the beef cubes, tapping off any excess flour, and place them into the pot. Brown the beef, which will take approximately 5 – 7 minutes. Add the garlic and cook for another minute or two.
Add the beer and the beef stock to the pot. Then add the sugar, tomato paste, Worcestershire sauce, the bay leaves and thyme. Bring the broth up to a boil, and then lower to a simmer. Cover and cook for at least 60 minutes, stirring once every seven to ten minutes.
Meanwhile, after the broth has started simmering, place another large pot over medium heat. Melth the butter and add the potatoes, carrots and onions. Salt and pepper to taste, and cook until the onions start to get soft and golden, about 20 minutes. Transfer the veggies over to the broth, and continue simmering , this time uncovered, for at least another forty minutes.
NOTE: Stew beef can come from any cut that is primarily used for roasting or braising. Think shoulder or shank cuts, and you’ll do just fine.