April 8th, 2012
Recipe by Paula Bowman
Preheat oven to 350°F.
Place the beef in a large bowl and sprinkle with the flour, salt and pepper turning to cover completely. Heat the olive oil over medium high heat in a large heavy bottomed pot or dutch oven. Sear 1/4 of the beef at a time being careful not to crowd the pan. Turn the beef cubes so they are uniformly brown on all sides. Remove the beef to a baking sheet and keeping careful control of the temperature under the pot make sure that the pieces or the drippings don't burn. The brown bits on the pot will add a lot of flavour to the finished dish. Continue to cook the beef in batches until all seared. Remove all the beef from the pot.
Turn the heat down to medium and add the onion, carrots, potatoes and garlic to the same pot. Cook, stirring occasionally until the onion begins to soften about 2 minutes. Add the beef back to the pot along with the stock, Guinness, tomato paste, Worcestershire and thyme, stirring to combine.
Bring the pot to a boil and then cover the casserole pot and bake in the oven for 1-1/4 to 1-1/2 hours until the beef is tender. To serve, stir in parsley and ladle stew into warm bowls.
Nutrients per serving (based on 6 servings): 436 calories, 17 g fat, 40 g protein, 3 g fibre, 27 g carbohydrates, 684 mg sodium. Good source of vitamin E and folate. Excellent source of vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B1