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This recipe comes from Louisville's Baxter Station
3/4 cup flour
1 teaspoon salt
1 teaspoon pepper
3 1/3 lbs. boneless beef chuck cut for stew
1/4 cup vegetable oil
2 ounces beef base (Tone's, etc.)
1 lb. mushrooms, cut into chunks
4 or 5 carrots, peeled and cut into chunks
6 or 8 ribs celery, chopped
1 1/2 medium onions, diced
3/4 lb. new potatoes, cut into large chunks w/skin on
1 teaspoon thyme
1 bay leaf
2 12 oz. bottles of Guiness Stout
1 cup chopped fresh parsley
Mix the flour, salt and pepper in a bowl. Heat the vegetable oil in a wide pot or Dutch Oven (cast iron is great here) over medium heat.
Coat the beef cubes in flour, shaking it a little to remove excess, Brown the meat in batches to avoid over crowding. Turn to brown all sides. Reduce heat to low, add remaining ingredients (except parsley) and cover pot. Simmer 2 hours, stirring occasionally. Taste, and season with salt and pepper if necessary.
The gravy for the stew should be fairly thick. If it's not, mix a little cornstarch with water and stir it into the simmering stew, allowing it to cook and thicken.
Serve stew in bowl with fresh parsley sprinkled over the top. Irish soda bread is tradition.
This stew freezes well.
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