1. Heat oil over medium-high heat in a heavy bottomed stock pot. Season beef liberally with both salt and pepper and place in a zip-top bag with flour, shake to coat the beef. Remove beef from bag and shake off excess flour. Sear the beef in the hot oil being careful not to crowd the bottom of the pot. (Sear beef in batches if necessary). Once all of the beef has developed a nice crust, add to it the garlic, onion, and carrots. Sweat for 4-5 minutes or until the onions become barely translucent. 2. Add a little of the V8 and scrape up any brown bits that are stuck on the bottom of the pot. Add the remaining V8, the stock, bullion cubes, can of tomatoes, wine, bay leaves, thyme, and rosemary. Bring to a boil, reduce and simmer for approximately 1 hour (until beef is tender and everything starts to thicken a bit). 3. Add the potatoes, celery and beer to taste. Simmer until potatoes are tender (about 40 mins) and add a little more beer at this time if you'd like. Finish with the parsley and serve! ---------------------------------------------------------------------------
Nutrition
Ingredients
