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Beef and Irish Stout Stew
March 12, 2010

I make a similar stew to this. i use this entire recipe but Instead of throwing all the meat in at once, brown it in small batches and DON'T add flour until last few minutes of final batch. Then remove meat and brown about 1 cup of very finely chopped onions, carrots, and clove of garlic over medium heat about 5-7 minutes stirring often. Use some guiness to loosen up the brown bits in the pan and add meat back to the stew and continue. The meat will brown way better in small batches (patience) and give more flavor instead of steaming in it's juices when you crown the pan. The idea is: little bit of meat = drier heat & inside doesn't overcook + outside crusty. The roasted veggies add a deep flavor that I love in most stews. I think it's a key step. Vary the amount to your liking.

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