Pub Beef Stew
"When you think of pub food, it's impossible not to think of Pub Beef Stew. It's part of the tavern tapestry: a bowl of savory chunks of beef in a malty, meaty, and garlic-infused gravy, sitting next to a tankard of your favorite drink atop a wooden table. Potatoes and carrots round out this thick, hearty stew and make sure you're filled and satisfied through and through. You don't need the pub, the tankard, or the wooden table to get rest and respite; you just need Pub Beef Stew, a bowl, and a spoon. Actually, you ..."
INGREDIENTS
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***For the meat:***
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2 tablespoons oil
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1 1/2 pounds beef or lamb stewing meat, diced
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salt, to taste
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pepper, to taste
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***For the gravy:***
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1 medium yellow onion, diced
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3 medium sticks, celery, sliced
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2 cloves garlic, minced
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1 tablespoon tomato paste
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1 (11-12-ounce) bottle dark beer or stout
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1 cup beef stock
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***For the vegetables:***
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1 pound waxy potatoes, peeled and cut into chunks
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3 medium carrots, peeled and cut into chunks
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***For thickening:***
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1-2 tablespoons cornstarch mixed with 1 tablespoon cold water
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