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Ingredients

  • ¼ cup Food Club all-purpose flour
  • ¾ teaspoon Food Club salt
  • ¾ teaspoon Food Club pure ground black pepper
  • 2½ pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3 tablespoons Food Club vegetable oil
  • 1 large onion, coarsely chopped (about 1½ cups)
  • 1 bottle (11.2 fluid ounces) Guinness® Draught Stout or other stout beer
  • 2 cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1 can (14.5 ounces) Full Circle organic diced tomatoes
  • 3 garlic cloves, minced (1 tablespoon)
  • 1 bay leaf
  • 4 medium carrots, coarsely chopped (about 2 cups)
  • 4 medium celery ribs, coarsely chopped (about 2 cups)
  • 3 medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2 tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chopped fresh thyme leaves

DIRECTIONS

  1. In large bowl, combine fl our and ½ teaspoon each salt and pepper; add beef and toss to coat. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess fl our, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add stout and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  3. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.

NUTRITION
  • 335 Calories
  • 10g Fat (3g Saturated)
  • 64mg Cholesterol
  • 605mg Sodium
  • 27g Carbohydrates
  • 4g Fiber
  • 27g Protein
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