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Beef Stew


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Serves 5 | Prep Time 10 Min | Cook Time 1 hour

Why I Love This Recipe

SOUP


Ingredients You'll Need

1 1/2 pounds stew beef, cubed
2 tablespoons canola oil
1/4 cup flour
salt and pepper to taste
2 ribs celery, diced
1 small sweet onion, diced
2 carrots, peeled and diced
1 bottle of beer
1/2 pound cremini mushrooms, sliced
1 1/2 cups diced Yukon Gold potatoes
1/2 cup pearled barley
1/2 cup fresh parsley, chopped
1 teaspoon oregano
water to cover, more as needed


Directions

1) Heat the oil in a Dutch oven over medium-high heat.


2) combine the flour with salt and pepper in a large ziptop bag, add the beef, seal the bag, shake well to coat.


3) Sear the beef in the Dutch oven until well browned.


4) Add the chopped veggies and cook about 5 minutes with occasional stirring to soften.


5) Pour in the beer, scraping the bottom of the pan to loosen the fond.


6) Add water to cover, bring to a simmer, cover and let simmer for about an hour.


7) After an hour, add remaining ingredients, additional water to cover by at least an inch, bring to a simmer, cover and let simmer another hour with occasional stirring.


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