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Ingredients

• 3 cups Guinness
• 1 tablespoon Dijon mustard
• Sprig of fresh rosemary
• 2 bay leaves
• 3 pounds beef stew meat, cut into cubes
• 3 tablespoons canola oil
• 4 tablespoons unsalted butter
• 2 to 3 onions, peeled and sliced
• 3 stalks celery, chopped
• 3 carrots, peeled and thickly sliced
• 1/2 pound white mushrooms, quartered
• 1 tablespoon all purpose flour
• 1 garlic clove, minced
• Salt and freshly ground pepper to taste
• 2 tablespoons minced parsley

Description

This Is A Great Beef Stew Adapted From A Recipe By Margaret Johnson. We Doubled The Recipe, Used About Half The Butter, And Added Plenty Of Salt And Black Pepper. We Also Cooked It…

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