Ingredients:
· 1/4 Cup oil, 1 Cup Sour Cream
· 2 Onions, sliced
· 1 Stick of Celery, diced
· 2 Tablespoons of flour, 1 Tablespoon Sugar
· 4lbs Lean Beef, diced
· 8oz sliced Mushrooms
· 3 Sprigs Thyme, 3 Bay Leaves, 1 Parsnip, diced
· 1 Bunch Dutch Carrots, cleaned or small bag of clean snack carrots
· Salt and Pepper, to taste
Preparation:
Heat oil in frypan and fry onion and celery. Toss beef in flour and add to onion and
celery, stirring while meat browns. Add mushrooms and fry for 2 minutes. Add stout,
herbs and sugar. Add carrots and parsnip and cook over low heat for 2 hours,
adding beef stock from time to time. Remove thyme twigs and bay leaves, add
sour cream to finish and season to taste.
Helpful Hint: Most stews are best made a day or two in advance. This stew may
be frozen, however, mushrooms should be omitted.