Here is an interesting recipe that I would like to recommend.  This recipe comes from the Boulder Beer company and is served at their brewery where you can sit and relax in their pub that sits under the famous Flatirons in Boulder, CO.

Ingredients: 

·        2 tbsp. Vegetable oil

·        1 Large Red onion,  chopped

·        6 cloves of garlic

·        pinch of salt and pepper

·        2 tbsp. fresh rosemary

·        24 oz. Top Sirloin Steak, cut into one inch cubes

·        32 oz. Porter beer

·        32 oz. Beef Broth

·        4 Carrots, sliced

·        2 cups Chopped Celery

·        2 Russet Potatoes, peeled and diced into 1/2 inch cubes

·        2 Bay Leaves

Roux:

·      4 tbsp. butter

·      2 tbsp. corn flour

·      1 tbsp. flour

In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat.  Add onions and sweat until translucent.  Add garlic, salt, pepper, and rosemary and cook another 5 minutes, stirring often so the mixture doesn’t burn.  Transfer onion mixture to a 5 quart stockpot.

Toss cubed beef with a few tablespoons of vegetable oil and season with salt and pepper.  Reheat the skillet.  When pan is hot, add meat and brown on all sides.  The more you can brown the meat, the richer the flavor of your stew.  Transfer cooked meat into the stockpot with the onions.  Turn off the heat.  Deglaze the skillet with half of your porter.  Transfer beer from skillet along with rest of your porter beer to the stockpot.  Bring to a simmer and cook the meat in the beer for 15 minutes.  Add beef broth, carrots, celery, potatoes, and bay leaves.  Bring to a boil, then simmer until vegetables and potatoes are soft.

To prepare roux, mix all ingredients with a fork to make a smooth paste.  Add the roux to the stew and simmer for another 30 minutes.  Then enjoy your beautiful creation.