Cook this stew low and slow and it will come out mouthwateringly good.
2 lbs beef cubes
1 onion, diced
3 cloves garlic, minced
1 cup stout beer
1 cup beef stock
2 tablespoons Worcestershire
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon roasted garlic powder
1 teaspoon herbe de provence
1 teaspoon salt
1 teaspoon black pepper
2 potatoes, cut into 1 inch cubes
3 carrots, sliced into 1 inch rounds
2 celery stalks, cut into 1 inch chunks
2 tablespoons flour
2 tablespoons butter
2 tablespoons red wine vinegar
Parsley, to garnish
Cut all the vegetables, mix your spices together, mix your tomato paste and Worcestershire sauce together, and pour your stock and beer together. TIP: You can always just throw the beef in the crockpot, but by doing the next step, you are adding a depth of flavor and coloring to the beef you normally wouldn't see.
Place a large pan on medium-high heat with some oil and brown your beef pieces. Once all browned, place the beef in the slow cooker and deglaze (pour some - roughly one-quarter cup - beer and stock in the pan and get all those nice crusty bits off the bottom of the pan).
Pour the deglazed mixture back with your beer and stock mix.
Place all your vegetables with the beef in the slow cooker.
Add your seasonings and the Worcestershire/tomato paste mix. Stir it all together so it coats the vegetables and beef.
Pour in the beer/stock mix and set the temperature to low for eight hours.
After eight hours, melt your butter and add your flour. Mix them together and then into your stew. Set the slow cooker to high and in 20 to 30 minutes, it should thicken up to a nice consistency.
Place on warm and add your red wine vinegar and mix. Let it sit on the warm setting for a few minutes. TIP: If you don't have red wine vinegar, you can substitute it with half a lemon. This injection of acid at the end is meant to brighten up the dish.
Taste, season and serve with some fresh parsley on top and some nice bread. Enjoy!