Instructions: Cooks notes: Regular stew beef can produce uneven results. For best flavor and texture, an English-cut beef roast works well. Have the butcher trim and cube it, or do it at home. Adjust cooking time as needed, until meat is fork-tender, before adding roux. Beef base provides a fuller flavor; if unavailable, substitute bouillon cubes or granules.

Procedure: In a large Dutch oven or stock pot over medium-high heat, melt butter. Quickly combine meat and spices, then brown meat in hot butter. Add vegetables in batches, stirring after each addition. Add Guinness, 8 cups water and beef base. Bring to a boil and reduce heat to simmer for 20 minutes (keep water at a slow boil). Add more water if needed.

Prepare roux: Meanwhile, prepare roux by heating margarine in a heavy skillet, whisking flour into melted fat and stirring constantly for about two minutes - until mixture is smooth and golden. Whisk roux into the stew, one tablespoon at a time, until thickened to taste. Simmer for another 10 minutes, stirring occasionally and watching carefully to avoid scorching.

This recipe yields 8 servings.

Approximate

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