Ingredients

• •1 tablespoon canola oil
• •1 pound stew meat, cut into 1/2-inch cubes
• •2 tablespoons all-purpose flour
• •3 cloves garlic, minced
• •1/2 onion, diced
• •3 celery, thinly sliced
• •3 carrots, peeled and diced
• •1 tablespoon tomato paste
• •1 cup dark stout beer
• •3 cups beef broth
• •2 tablespoons chopped fresh parsley leaves
• •1 teaspoon fresh thyme leaves
• •1 bay leaf
• •For the Mashed Potatoes: 1 pound potatoes peeled and quartered, 1/4 cup milk, 1 stick butter, kosher salt and freshly ground black pepper to taste

Instructions

1. 1To make the mashed potatoes, place potatoes in a large stockpot and cover with water by 1 inch. Cook over high heat until tender, about 20 minutes; drain and return to the pot. Stir in milk and butter. Mash the potatoes until creamy; set aside.
2. 2In a large pot heat oil over medium-high heat. Season beef with salt and pepper and sprinkle flour over the beef. Add to the stockpot and cook until crispy and brown, about 5 minutes; set aside.
3. 3Add garlic, onion, celery, and carrots to the pot. Cook until tender, about 10 minutes. Stir in tomato paste and let cook for about 1 minute.
4. 4Stir in beer, beef broth, beef, parsley, thyme, and bay leaf; season with salt and pepper. Bring to a boil, reduce heat, cover, and let simmer for about 90 minutes or until everything is tender.