BEEF & STOUT STEW

Preparation Method :

• Heat the oil in a large saucepan over high heat. Add the beef and sauté until browned all over, about 10 minutes.
• Add the salt, pepper, rosemary, sage, tarragon, and bay leaf. Pour in the beef stock and stout. Cover and simmer for about 2 hours.
• Add the carrots, potatoes, and onions and continue cooking until the vegetables are tender, 40 minutes.
• Mix the flour and water in a small bowl until smooth. Stir into the stew and simmer until it has thickened slightly. Discard the bay leaf and serve hot.