Beef Stew with Beer

Preheat oven to 300 F.

Put the flour into a shallow bowl. Pat beef cubes dry, roll them in the flour until all sides are lightly floured.

Heat oil in a large pot over medium-high heat. Brown beef evenly in the hot oil, stirring to brown all sides. Remove beef from pot when all of the sides are browned. Set aside.

Add carrot, celery and onion to the pot. Saute until the vegetables are softened, around 5 minutes. Add garlic and cook for another minute.

Pour in beer, scraping up any brown bits on the bottom of the pan.

Add beef, tomato paste, beef stock, bay leaf, thyme, salt and pepper. Bring to a simmer. Lower the heat, cover the pan and place in oven to cook for 2 hours.

At the 2 hour mark, check on the stew, and add more stock if it’s getting dry. Add salt and pepper if needed.

Cook for another 30 minutes, until meat is very tender.

Sprinkle chopped parsley on top and serve with rice, pasta or mashed potatoes.