 | | Directions | - Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet.
- Sauté sliced mushrooms, onions, and garlic over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour.
- If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew.
- Garnish with parsley and serve.
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Prep Time: 30 minutes
Cook Time: 1 hour
Container: large heavy skillet or dutch oven
Servings: 6
|  | | Ingredients | | - | | 2 tablespoons all-purpose flour |
| - | | 1 pound beef brisket, cut into 1" cubes |
| - | | 1 tablespoon vegetable oil |
| - | | 1 onion, chopped |
| - | | 8 ounces fresh mushrooms, sliced |
| - | | 6 cloves garlic, finely diced |
| - | | 6 ounces tomato paste |
| - | | 2 cups beef broth |
| - | | 12 ounces stout beer |
| - | | 6 large carrots, peeled and cut into 1" chunks |
| - | | 2 large potatoes, peeled and cut into 1" chunks |
| - | | 2 tablespoons fresh parsley, chopped |
| - | | THICKENING AGENT (if needed): |
| - | | 1 tablespoon corn starch |
| - | | 1 tablespoon cold water |
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