Harvest Vegetable Beef Stew with Guinness

 Ingredients

• 2 lb stewing beef cubes
• 1/4 cup all-purpose flour
• 1 tbsp espresso powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp pepper
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 1/2 cup Guinness
• 3 cups beef stock
• 1 tbsp worcestershire sauce
• 1 onion,diced
• 2 cups button mushrooms, quartered
• 2 celery stalks, chopped
• 2 large cloves roughly chopped garlic
• 1 small sliced jalapeno pepper
• 2 cups baby potatoes, scrubbed and quartered
• 1 1/2 cups peeled, cubed sweet potato
• 3/4 cup peeled, cubed parsnip
• 1 1/2 cups peeled, cubed turnip
• 1 cup sliced carrots
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh rosemary and thyme tied into a bouquet
• zest of one lemon
• 1 cup frozen peas
• salt and pepper to taste

Directions

1.  Mix the flour with espresso powder, salt, pepper, and garlic powder.
2. Trim and cut beef into cubes; toss with the flour mixture.
3. In large skillet, heat half of the oil and butter over medium-high heat; brown meat. Add the Guinness to the browned meat and bring to the boil, cook until the alcohol has cooked out. Transfer to a large Dutch oven that has a lid
4. Pour 2 cups of the stock over the meat in the Dutch oven.
5. In same skillet, heat remaining oil and butter over medium heat; fry onion, for 1 minute. Add button mushrooms; cook until softened and almost no liquid remains, about 8 minutes. During the last minute of cooking, add the garlic and jalapeno slices and continue to stir until fragrant. Add the vegetables and stir well to coat with the butter and oil. Add to the Dutch oven.
6. Stir everything well to combine. Add the herb bouquet, lemon zest, and the last cup of beef stock. Bring to the boil. Reduce heat, cover and simmer until beef is tender, about 1 hour.
7. Add peas; simmer until heated through. Add additional salt and pepper to taste. This stew is even better cooled and refrigerated to serve the next day.