• 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.

Tips:

*Can substitute lamb stew meat if desired.

**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.

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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