Zingermans Guinness Beef Stew

Note- this is a really special recipe to me because i took a British Isles cooking class in Ann Arbor with my dad to learn how to make it.

• 1/4 c all purpose flour

• 1 t garlic powder

• 1 t onion powder

• 1 t seasoned salt

• 1/2 t black pepper

• 2 lb cubed beef chuck roast (trim fat)

• 1 lg diced onion

• 1 tb canola oil

• 1 tb unsalted butter

• 1 bottle (12 oz) creamy Guinness stout beer

• 3 c room temp water

• 7 slices cooked and crumbled bacon

• 1 c quartered Bella mushrooms

• 1 cup diced carrots

• 1 cup diced celery

• 1 t fresh minced rosemary

• 1.5 The dried thyme

• 3 passes Worcestershire

• Salt and pepper to taste

In a large stockpot add bacon and cook over medium heat til crispy. Remove bacon and drain fat from pan . Lightly wipe pan with paper towel.

In a gallon bag shake together cubed beef with flour, garlic powder, onion powder, seasoned salt and pepper.

In the large stockpot heat canola oil and butter over high heat until melted and add beef in single layer and let sear a few minutes until it has a nice golden crust. Stirring occasionally cook until beef is browned on all sides

Lower heat to medium, add diced onion to beef. Stir occasionally and cook onions until translucent.

When they are translucent, turn heat back to high and add Guinness to hot pan, add water, bacon, mushrooms, carrots, celery rosemary and thyme.

Bring pot back to boil, turn to medium low and let simmer 1.5 hours until beef is very tender and stew reduced.

Stir in Worcestershire, salt and pepper to taste. Usually 3 passes Worcestershire and a good teaspoon salt and 1/4 t pepper but start small and taste as you go.