Instructions
Put the Dutch oven on a medium burner with the grapeseed oil.
When the oil is rippling, put in the stew beef and turn until evenly browned, adding the garlic and flour in halfway through this process.
Dump the carrots, potatoes, and onion in the Dutch oven; add salt, pepper, and paprika.
Add Imperial stout — careful, it may froth up.
Add Sauce Beautiful.
Cover and let sit for 15 minutes, or until simmering. Turn oven on to 350°F.
Set Dutch oven on a middle rack for 20 minutes.
When 20 minutes is up, check on stew; if it is not thickening enough, cook for the last remaining 20 minutes uncovered.
Allow to cool for 5 minutes.
Serve in a bowl with a glass of the same porter beer and a hunk of hearty bread to sop up the broth.
Pairs with Sauce Beautiful — Original
