guinness beef stew

Lately Dallas has been experiencing too much cold dreary weather. It's not the cold that bothers me so much, but the depressing grey clouds and rain that come with it. It drains every ounce of energy out of me, thus creating a very lazy and unproductive person.

What to make when you're lazy and it's cold outside? A hearty, veggie-packed beef stew. It warms you from the inside out and makes you forget that you hate the gloomy sky that lurks right outside your window.

I won't lie, this isn't totally lazy, you will have to chop some vegetables and sear the meat, but after that you just let it sit for four hours while you watch a movie and nap on the couch.
With the smells of slow simmering beef, carrots, mushrooms, potatoes and Guinness you'll begin tothink you're sitting in some Irish lady's kitchen.... Well at least that's what it reminds me of.
Serve a big ladle full of stew over brown rice and grab some bread for soaking up all that good sauce and smile, bad weather tastes good.

Guinness Beef Stew, serves 10*

• 4 Tbsp olive oil, divided
• 2 large onions, sliced julienne, thick
• 1 bunch of leeks, cleaned and sliced thinly (remove roots and bad green parts)
• 5 Tbsp flour, divided
• 3 lb. stew meat (about 2 to 2.5 packages)
• 1 ½ tsp sugar
• 6 garlic cloves, minced
• 1 -14oz can Guinness Draught
• 2 Tbsp tomato paste
• 1 lb carrots, sliced into 1" chunks on the diagonal
• 1 lb new potatoes, quartered
• 8 oz. crimini mushrooms, stems removed, sliced thick
• 6 cups beef stock
• 15 sprigs of thyme
• 2 bay leaves
• 2 Tbsp butter

In a large stockpot (very large), heat 2 Tbsp olive oil until shimmering, sauté onions and leeks for 10 minutes. Remove from pot. Sprinkle 3 Tbsp of flour on stew meat, toss to coat each piece. Add 2 Tbsp of olive oil and heat until shimmering, brown meat on each side, you might have to do this in batches. You don't want to overcrowd the pan and steam the meat rather than browning it. After about 5 minutes, sprinkle the meat with the sugar to help caramelize. Once meat is browned, add garlic and cook for 30 seconds until fragrant. Remove from pot. Deglaze the pot with the beer and tomato paste. Bring the heat to high, scraping the brown bits off the bottom, lower heat and simmer. Let reduce for 5 minutes. Add meat, onions, leeks, carrots, potatoes, mushrooms, stock, thyme and bay leaves to the pot. Stir to combine and bring to a boil. In a small bowl, mash 2 Tbsp butter and remaining 2 Tbsp of flour to form a paste. A little bit at a time, mix it into the stew. Once combined, lower heat and simmer for 1 hour uncovered, cover and continue to simmer for 3-4 more hours. Season with S&P to taste. Serve with brown rice and a homemade baguette.
*this recipe could easily be halved