Brewhead Hearty Beef Stew

• Cook Time:  8 hours (or 4 hours on high heat)
• Prep Time:  20 minutes

Ingredients:

3 lbs boneless chuck roast cut into 1-2" pieces (excess fat removed)

1/4 cup flour

3 medium red potatoes cut into 1-1.5" pieces

1 medium red onion diced

4 garlic cloves minced

2 tbsp tomato paste

4 cups beef broth

1 cup stout (don't forget one for drinking too)

3 stalks celery cut into bite size lengths

3 large carrots cut into 1/2" thick slices (peeled if preferred)

1 cup frozen peas

3 dried bay leaves

6 dashes Worcestershire sauce

2 tbsp Brewhead Craft Seasonings All-Purpose Rub 

2 tsp dried rosemary

Olive oil

Corn starch (to thicken gravy)

Salt & pepper

Instructions:

1. Season beef with salt and pepper then toss in flour 
2. Heat olive oil in large pan over medium-high heat
3. Brown beef on all sides taking care not to overcrowd
4. Put browned beef in crock pot and add additional olive oil to pan and reduce to medium heat
5. Add onions and carrots to pan and cook for about 4 minutes stirring occasionally 
6. Add garlic and continue to cook, stirring for about another minute
7. Add tomato paste, celery, stout, bay leaves, Worcestershire sauce, rosemary, potatoes and Brewhead Craft Seasonings All-Purpose Rub to crock pot
8. Transfer onions, carrots and garlic to crock pot and set to low heat 
9. Taste after a few hours and add salt/pepper if desired
10. In the last 30 minutes add frozen peas and slowly stir in corn starch mixed with cold water to thicken gravy (it will continue to slowly thicken so take care not to overdo it)
11. Taste and add salt/pepper if desired