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Guinness Beef Or Pork Stew

Created by HomeCooker on September 28, 2013

1/3 cup all-purpose flour (combined with 3 teaspoons garlic salt and 1 teaspoon pepper and 1 teaspoon paprika)
2 pounds beef blade roast (sliced into 1 1/2-inch cubed OR pork shoulder roast)
Olive oil
2 celery ribs (large diced)
1 yellow onion, chopped (large onion)
6 to 8 garlic cloves, finely chopped
2 carrots (large chunky carrots, peeled then medium diced)
20 mushrooms, fresh (white button mushrooms, medium-size, stems removed, or as many as you want)
3 tablespoons tomato paste

Step 1: Place the flour, garlic salt and pepper in a heavy zippered plastic bag, close the bag and shake to mix everything together. Add half of the beef cubes, then shake to coat. Place onto a large place then coat remaining half of beef cubes.
Step 2: Heat oil in a dutch oven over medium heat. Brown the beef in batches, for 3 minutes or until well browned. Transfer to a plate.
Step 3: Add in more oil if needed to Dutch oven. Add celery and onion, cook stirring until tender, scraping any browned bits left in the bottom of the Dutch oven.
Step 4: Add garlic, carrots and mushrooms. Cook stirring 3 minutes.
Step 5: Add tomato paste. Cook, stirring, for 2 minutes.
Step 6: Gradually stir in Guinness, beef stock, Worchestershire sauce, boullion powder, chopped prunes and the bay leaves. Bring to the boil. Reduce heat to medium-low. Return beef to the pot. Bring to a boil over medium-high heat. Reduce to medium-low or low. Cover and simmer for 1 hour.
Step 7: Remove lid. Season with salt and pepper. Simmer, uncovered, for 30 minutes or until beef is tender. Remove bay leaves. Stir in parsley then serve!