The Weather Outside Is Frightful

So head into the kitchen where the beef stew is delightful!

Nothing hits the spot on a cold and dreary winter day like hearty beef stew.  Inspired by Paula Deen's "Old-Time Beef Stew," our rendition has the rich toasted flavor of Guinness beer and stick-to-your-ribs potatoes.

Start the fire and curl up on the couch while this is simmering because this is comfort food to the extreme.  Enjoy ya'll!

Guinness Beef Stew

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
2 tablespoon Worcestershire sauce
4 cloves garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1-1/2 teaspoon salt
2 teaspoon sugar
1 teaspoon pepper
1 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 potatoes, peeled and cubed
1 pint Guinness beer
1/2 cup beef broth
2 tablespoons cornstarch
fresh parsley for garnish

Directions

Brown meat in hot oil in a large Dutch oven. Add water, beer, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours. Remove bay leaves and garlic clove. Add carrots, potatoes, celery and broth. Cover and cook 30 to 40 minutes longer. To thicken stew, remove 1 cup hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture and remaining liquid to pot. Stir and cook until bubbly. Garnish with chopped fresh parsley.