Vermont Maple Sea Salt & Applewood Pepper –to taste
2cloves garlic -minced
¼ Cup flour
1(12 ounce) bottle Guinness beer
2 Cups beef stock
2 large carrots, diced
1 lb Yukon gold potatoes, diced
2 Tbsptomato paste
½ tsp thyme
3-4 Tbsp Wild Mushroom and Sage Olive Oil
1 Tbsp Bada Bing Seasoning
Heat skillet to medium. Pour 1-2 Tbsp Wild Mushroom & Sage Olive Oil into skillet. Carefully add beef. Season with Vermont Maple Sea Salt & Applewood Pepper. Cook, turning occasionally, until all sides are browned. Set aside and cover/rest.
Keep skillet at medium. Add ½ - 1 Tbsp Wild Mushroom & Sage Olive Oil. Stir in onion and sauté a few minutes. Add Garlic and sauté another minute. Add carrots and potatoes-cook for a few minutes. Next, add the flour and stir until evenly coated and lightly browned, about one minute.
Gradually stir in the Guinness, using a wooden spoon to scrape the bottom of the skillet to incorporate all the yummy brown bits.
Add in stock, tomato paste, bay leaf, thyme, and Bada Bing Seasoning. Bring to a boil, and then simmer for several minutes.
Taste and add more Vermont Maple Sea Salt & Applewood Pepperas needed. Garnish with parsley.