Beef and Guinness Stew

 This has been a bad week for me health wise. I caught a cold in my chest and head. Then my knee, which has been bothering me for a couple of weeks, really started bothering me. I finally went to the doctors for the knee and he thinks I tore the meniscus. I have to go for a MRI later this week to confirm the diagnosis.
My wife, Annette, loves it though she can come up to me kick me in the knee and run. I can't yell at her or chase her. She really hasn't done that, but I think she has thought about it a few times.

Annette has been craving winter comfort food. Of course she is constantly cold and starts craving winter comfort food in August, if the temperature drops below 85 degrees. This weeks craving was beef stew. Here is the recipe I made.

Beef and Guinness Stew
1 1/2 lb. beef, cut into bite size pieces (I had London Broil that I cut up, but you can use stew meat from grocery store)
2 tsp canola oil
1 bottle Guinness beer
enough beef broth to make 4 1/2 cups of liquid when combined with beer
2 beef bouillon cubes dissolved in beef broth and beer
1 tsp dried rosemary
1/2 tsp fresh ground black pepper
3 large potatoes, cut into bite sized pieces
3 carrots, cut into bite sized pieces
2 stalks celery, cut into small pieces
1/2 large onion, chopped
2 tsp cornstarch
2 tsp cold water

Heat a large pot or Dutch oven over medium heat. Add oil. Add the meat and cook until browned. Add the rosemary and pepper. Then add the beef broth/bouillon/beer mixture. Bring the mixture to a boil then reduce to a simmer. Cover and let it simmer for 1 hour.

Add the potatoes, carrots, celery and onion and bring back to boil. While waiting for it to boil mix cornstarch with cold water. When stew starts to boil add cornstarch mixture and let it boil for 1 minute, while stirring. Turn back down to simmer. Let simmer for at least 1 more hour. The longer it cooks the better it is. This is one of those meals where it is even better if you reheat it and eat it the next day.