• 1/3 cup all-purpose flour
• salt,coarse ground pepper
• 1 1/4 pounds beef stew meat*
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 teaspoon finely chopped garlic
• 1 package Simply Potatoes® Red Potato Wedges
• 2 cups thickly sliced carrots
• 2 cups beef broth
• 1 1/2 cups dark beer
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme leaves
• 2 tablespoons chopped fresh parsley

1. In plastic resealable bag combine flour, desired salt and pepper. Add stew meat. Shake to coat meat with flour.

2. Heat oil in 4 quart Dutch oven over medium-high heat. Add stew meat, onion and garlic. Cook, stirring occasionally, until meat is browned. Drain grease.

3. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat to low; cover. Continue cooking, stirring occasionally, until meat and vegetables are tender (1 to 1 ¼ hours). Stir in parsley before serving.

*Can substitute lamb stew meat if desired.

**Tip: You can easily substitute Simply Potatoes Red Potato Wedges. Cook 1 cup chopped onion along with your beef and garlic. Add Simply Potatoes along with all remaining ingredients except parsley. Continue cooking as stated in recipe.

Tip: Stew can be made up to 2 days in advance. Cool; cover and refrigerate. To reheat, bring to a simmer on the stove top before serving.

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