Blue Moon Beef Stew

Preheat oven to 350 F.

Heat olive oil over medium heat in a large Dutch oven/oven-safe casserole dish.

Place 1/4 cup of the flour, salt and pepper into a large plastic bag. Put stew meat into the flour mixture, seal the bag and shake to coat. Working in batches, cook meat in the olive oil until browned on all sides. You may need to add a little more flour, depending on how much meat you have. Once meat is browned, remove it from the pan and repeat with the remaining meat.

Add a smidge more olive oil into the pan. Add onions and celery. Cook until softened, about 3-4 minutes. Add minced garlic and cook until fragrant. Add the rest of the flour (1/4 cup) and stir to coat. Add tomato paste and cook for 1-2 minutes longer.

Add the beef broth and use a spoon to scrape any browned bits from the bottom of the pan. Add beer, the rest of the vegetables, bay leaf, beef, Worcestershire sauce and sugar. Stir to combine.

Cover the pot and bake in the 350 F oven for 1.5 hours.

Serve with warm corn bread or fresh baked bread or rolls. Heavenly!!

You could also omit the potatoes and serve this over mashed potatoes. Leftovers of this would be great served like a ‘commercial’ sandwich over slices of bread.