Guinness Stew

Stout beer adds extra authentic flavor to this pub favorite—you can also swap in broth

2 lbs. beef stew meat, about 11⁄ 4" pieces

2 Tbs. all-purpose flour

1⁄4 tsp. pepper

2 Tbs. olive oil

1 (14.5 oz.) can low-sodium beef broth 1 (11.2 oz.) btle. stout beer, such as Guinness

1 (.75 oz.) env. mushroom gravy mix 1 tsp. dried thyme

8 oz. baby carrots, sliced 1⁄4" thick 1 Tbs. chopped fresh parsley

In bowl, toss beef with flour and pepper until all sides of pieces are coated. In large pot, heat oil over medium-high heat. In batches, add and cook beef, turning, until browned on all sides, about 5 min. per batch. Return all of beef back to pot.

Stir in broth, beer, gravy mix and thyme. Bring to a boil; reduce heat to low. Cover; cook, stirring occasionally until almost tender, about 21⁄ hrs. 2 Stir in carrots. Cover; cook 30 min. Uncover; increase heat to mediumlow. Cook uncovered until thickened and beef and carrots are tender, about 30 min. Serve sprinkled with parsley.

Servings: 6. Active time: 20 min. Total time: 3 hrs., 50 min. Calories: 283 Protein: 34g Fat: 12g (4g sat.) Chol.: 98mg Carbs.: 10g Sodium: 422mg Fiber: 1g Sugar: 2g