Guinness Slow-Roasted Brisket Stew

Serves: 4

Ingredients 

• 1/3 cup butter

• 1 onion, diced

• 8 oz. mushrooms, sliced

• 2 garlic cloves, minced

• 1/3 cup flour

• 2/3 cup Guinness or stout

• 2 cups chicken or beef broth

• 1 lb. brisket cut into 1” pieces

• 1 bay leaf

• 1 tsp. Worcestershire sauce

• Fresh thyme and/or rosemary

• 2 medium carrots (about 6 oz.) peeled and sliced into ½” rings

• 8 oz. Yukon gold potatoes, diced into ¾” pieces

• ½ cup peas (optional)

• Salt and pepper to taste

Directions

1. Melt the butter in a medium saucepan. Add the onion, mushrooms, and garlic, and cook until softened. Then add the flour and cook for about 1 minute longer. Slowly add the beer and chicken broth. Then add the brisket, bay leaf, Worcestershire, and thyme or rosemary to taste, and simmer for 20 minutes. Season with salt and pepper to taste.

2. Add the carrots and potatoes and simmer for about 20 minutes longer or until softened. Then, add the peas (if using) and simmer for about 5 minutes longer, until heated through. Remove bay leaf before serving.