Categories: Soup

Ingredients

• 2 tsp vegetable oil
• 1 lb. beef stew meat
• 2 tbsp. flour
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 6 garlic cloves, minced
• 2 cups beef broth
• 14.5 oz. can diced tomatoes, with juices
• 12 oz. bottle regular Guiness
• 2 tbsp. tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 4 cups sliced carrot
• 2 large potatoes, peeled and diced
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• 1 tbsp. balsamic vinegar
• 1/4 cup chopped fresh parsley

Directions

1. Heat oil in a large pot over medium-high heat. Coat beef pieces with flour, shaking off excess. Transfer to pot and brown on all sides, about 4 minutes total. Remove beef from pot. Add mushrooms, onion and garlic; cook, stirring constantly, until onion is tender, about 3 minutes.

2. Return beef to pot. Add broth, diced tomatoes, beer, tomato paste, salt, pepper, and thyme. Bring to a boil. Reduce heat, cover, and simmer 1 hour. Add carrot and potatoes; return to a boil. Reduce heat, cover and simmer until beef and veggies are tender, about 30 minutes.

3. Stir together cornstarch and cold water in a bowl; stir into pot along with balsamic vinegar. Simmer until thickened and bubbly, about 4 minutes. Sprinkle with parsley.

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