Prep time 15 min.

Cook time 1 hr. 35 min.


1 ½ lb. beef stew meat, cut into 2-inch cubes

¼ cup flour

Salt and black pepper, to taste

3 Tbsp. vegetable oil

8 oz. sliced mushrooms, about 2 cups

1 cup sliced carrots

1 cup diced onion

1 cup sliced celery

½ cup diced red bell pepper, optional

1 tsp. minced garlic

3 Tbsp. Contadina® Tomato Paste 

2 cups College Inn® Bold Beef Stock

1 cup (8 oz.) Irish stout beer


  1. Toss beef cubes in flour seasoned with salt and pepper. Shake off excess flour.

  2. Heat oil in Dutch oven over medium-high heat. Add beef and brown on all sides. Do not crowd pan; cook in 2 batches for ideal browning. Remove beef from pan and set aside.

  3. In same pan, add mushrooms, carrots, onion, celery, red bell pepper and garlic; cook over medium heat 5 to 7 minutes or until onions are softened. Add tomato paste and cook, stirring constantly, 2 minutes.

  4. Add stock and stout; bring to a boil over high heat. Reduce heat to low and cover; simmer 1 hour and 15 minutes or until beef is tender. Season to taste with salt and pepper before serving.

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