Deep, Rich And Beefy Beer Beef Stew - cooking recipe

Ingredients

1 lb stew meat, cubed
1/4 cup flour
1 dash salt
1 dash pepper
1 dash garlic powder
2 tablespoons vegetable oil
2 stalks celery, sliced into bite sized pieces
1 small onion, chopped
4 garlic cloves, minced
2 cups mushrooms, sliced
1 (25 g) beef gravy mix (I use 1 package of Clubhouse Brown Gravy mix)
1 cup water
12 ounces Guinness stout (or another dark brew)
3 tablespoons tomato paste
2 bay leaves
0.5 (13 g) envelope Lipton Onion Soup Mix
1 pinch dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon creole seasoning
1 pinch oregano
1 pinch basil
1/2 cup frozen peas, if desired
1 cup water
1 1/2 lbs potatoes (I use Parisienne potatoes, small pre-peeled)
170 g baby carrots (1/2 small bag)

Preparation

Heat oil in heavy large pot over high heat.
mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
Saute beef until very brown on all sides.
Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
ENJOY!
Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).