Ingredients
2
lb beef stew meat, cut into 1-inch cubes
Salt
1/3
cup olive oil
2
red onions, thinly sliced
3
tablespoons Gold Medal™ all-purpose flour
2
tablespoons packed brown sugar
2
cups stout or other dark beer
1
cup Progresso™ beef-flavored broth (from 32-oz carton)
1
teaspoons dried thyme leaves
1
teaspoon dried sage leaves
1
lb small Yukon Gold or yellow potatoes
8
oz ready-to-eat baby-cut carrots
8
oz cremini mushrooms, quartered
1/2
cup chopped fresh parsley
Preparation
Heat oven to 325°F. Spread beef on plate; sprinkle generously with salt. Let stand 5 minutes.
Heat ovenproof 4-quart Dutch oven over medium-high heat. Coat with olive oil. Add beef in small batches; cook until browned. Remove beef to plate; set aside.
In same Dutch oven, add red onions. (If needed, add a bit more olive oil.) Cook onions over medium to low heat until they begin to caramelize.
Return beef to Dutch oven. Stir in flour and brown sugar. Cook 5 minutes, stirring constantly.
Pour beer over beef mixture. Scrape bottom of pan with spoon. Add broth; heat to boiling.
Add thyme and sage. Taste; add additional salt and pepper if needed.
Cover Dutch oven; bake 1 hour. Add potatoes, carrots and mushrooms. Bake 1 hour longer.
Serve stew in large individual bowls; garnish with parsley.
