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Ingredients

• 16 ounces ale, Guinness or stout
• 2 bay leaves
• 1 pound stew beef, cubed into 1-inch pieces (chuck or bottom round works great)
• 2 teaspoons brown sugar
• 14.5 ounces canned diced tomatoes
• 2 medium carrots, rough chopped
• 2 celery sticks, rough chopped
• 1/2 teaspoon dried sage (or thyme)
• 2 tablespoons all-purpose flour
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 2 medium onions, rough chopped
• 1 teaspoon salt

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Ready In 225 Minutes

Servings: 3

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Cooking Instructions

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Step 1

• Preheat oven to 350-degrees F.In a Dutch oven or heavy bottomed oven-proof pot with tight fitting lid, heat olive oil over medium heat.
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• EQUIPMENT:
  

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Step 2

• Add chopped onions, celery, carrots, bay leaves and sage; cook, stirring occasionally for about 10 minutes.
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• Length: 10 minutes

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Step 3

• Add cubed beef, sprinkle in flour and stir to combine. Cook, stirring for about 30 seconds. Stir in ale, canned tomatoes, brown sugar, salt and pepper. Stir to combine. Bring to a boil.Stir, remove from heat, cover and transfer to 350-degree F oven. Cook for 3 hours, until meat is tender.
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• Length: 180 minutes

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Step 4

• Remove lid and continue to cook for an additional 20 minutes.
• Length: 20 minutes

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Step 5

• Remove bay leaves before serving. Salt and pepper to taste.
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