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Beef Stew

I like rice. I like it plain. I like it with soy sauce. I like it with salmon. I like it in a box, I would eat it with a fox….Oops, that’s something totally different.

Ahem. I do however like rice with beef stew. California has been having crazy strange weather…its June and only getting up to 70 degrees. WHAAAT? So nights are chilly and prefect for soups and stews. The other night I made beef stew when it was cold, blustery day. Sadly, it wasn’t Wednesday.

This beef stew is wonderful with large chunks of veggies and bite sized pieces of beef. I used round steak because its the cheapest beef cut, and just cut the pieces small so they wouldn’t be chewy. If you do not like Guinness, you could subsitute a dark lager like Samuel Adams. I haven’t tried that in this recipe, but I have made chilis with Sam Adams and it turns out well, so I’d assume it would work here too. I also used California Bay Leaves because we have a tree in our backyard.

2 lbs round steak, into small bite-sized pieces
1/3 white wine (I used chardonnay) 
4 medium russet potatoes
4 medium carrots
1 lb. button mushrooms
4 celery stalks
1 can (14 fl oz) Guinness
1 can tomato paste
1 bay leaf (if using California Bay leaf use 2)
1 tsp cumin
1 tsp pepper
1 tsp salt
1 tsp paprika
1 tsp mustard (I used brown mustard)
2 tsp sugar

Brown meat in dutch oven/french oven (what is the difference? anyone know?) in small groups.

Pour in white wine to remove awesome brown bits on the bottom of the pan. Put in potatoes, carrots and onions. Simmer  on low heat for about 15 minutes.

Add in mushrooms and celery. Stir to put them close to the bottom. Cook for few minutes until mushrooms have started to reduce in size.

Dump in Guinness, add meat back in, and add spices, sugar and mustard. Simmer until potatoes and carrots are tender.

Enjoy with rice or french bread!

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