"For classic British pub fare, try Aube Giroux's beef and stout stew recipe featured on the Kitchen Vignettes blog...."
INGREDIENTS
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For the Stew:
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2 Tbsp olive oil
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1 1/2 pound grass-fed stewing beef, ideally pre-cut into medium chunks
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1 medium-large onion, chopped
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2 large cloves chopped garlic
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5 carrots, chopped in medium chunks
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1 pound cremini or white button mushrooms
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2 Tbsp flour
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1 12-oz bottle of dark stout (such as Guinness)
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1 tbsp tomato paste
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2 cups vegetable or meat stock (I use homemade beef bone broth)
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2 whole sprigs of fresh thyme (or 1/2 tsp dry thyme)
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1 tsp sugar
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1/2 tsp salt
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1/8 tsp black pepper
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For the Mashed Potatoes:
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2 pounds good mashing potatoes, preferably Russets or Yukon Gold
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1/4 cup (1/2 stick) butter
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About 1 cup milk or cream
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Salt and pepper to taste