Guinness Stew

Guinness Stew

1.5 – 2 lbs. beef for stew

Garlic Salt & Pepper

3 Tbs olive oil

1 large onion, chopped coarsely

1 stalk celery, cut into ½” slices

1 packet beefy onion soup mix

1 can Cream of Mushroom with Roasted Garlic soup

1 bottle Guinness

1 tsp sugar

3-4 cups water

2 cups baby carrots, cleaned

4 medium potatoes, peeled and cut into bite-sized chunks

Heat oil in a Dutch Oven.  Add the beef chunks, season with garlic salt & pepper and brown well.  Stir in onions and celery and cook about 5 minutes.  Add the onion soup mix, mushroom soup, Guinness, sugar and water.  Stir until combined.  Bring to a boil, reduce heat and simmer about 4 hours, replacing water periodically as it evaporates to keep about the same level you started out with. About 1 hour before you want to serve dinner, add the carrots and cook about 15 minutes.  Add the potatoes and cook until done.  Taste and add salt or pepper to taste, if necessary.