2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
1 medium carrot, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 bottle of stout beer
4 cups beef stock
4 sprigs fresh thyme and or rosemary
2 bay leaves
1 large sweet potato (about 1 1/2 pounds), peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves
HERE WE GO!
Heat olive oil in a large stockpot or Dutch oven over medium heat. Toss steak in flour seasoned with salt and pepper. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add garlic, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
Whisk tomato paste until lightly browned, about 1 minute.
Stir in beer, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme/rosemary sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve on a cold day with love.Your