Beef stew with beer

• 1 cup all purpose flour
• 1 teaspoon paprika
• 1 kg stewing beef cubes
• Olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 cups carrots, halved lengthwise then sliced thick
• 2 cups parsnip, halved lengthwise then sliced thick
• 2 tablespoons fresh rosemary, finely chopped
• 1 1/2 cup Maudite beer by Unibroue
• 2 tablespoons tomato paste
• 2 cups baby potatoes cut in half
• 2 cups butternut squash cut in cubes
• 2 cups beef broth
• 3 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• A small handful fresh parsley, finely chopped
• Fleur de sel
• Salt and ground pepper

• Preheat oven to 350°F (175°C).
• In a large bowl, pour the flour, paprika, salt and pepper generously then mix. Place the beef cubes in the bowl then mix well with your hands to coat the meat well. Remove the beef cubes from the flour and shake to remove excess. Set aside on a plate.
• In a large cast-iron Dutch oven heated over medium-high heat, add about 2 tbsp olive oil then place beef cubes. Cook 3-4 minutes on each side to brown well. Cook a small quantity at a time and add oil as needed. Place the cubes in a bowl.
• In the same Dutch oven, add the onions, garlic, carrots, parsnips and rosemary then salt and pepper. Drizzle with olive oil, mix well and cook for 8 to 10 minutes to caramelize well.
• Put the meat back in the Dutch oven. Deglaze with beer then add tomato paste. Scrape the bottom well to get all the flavors! Mix to dissolve the tomato paste.
• Add the remaining ingredients then salt and pepper generously. Mix well. Cover the Dutch oven with its lid and place in oven. Cook for 3 hours 30 minutes to 4 hours, until the meat falls apart at the fork. Stir at halfway point. Serve over couscous and garnish with fresh parsley and fleur de sel!

Slow cooker option

• Do the same preparation steps (flour, browning the meat and caramelizing the vegetables) in a pan.
• Pour everything into your slow cooker with the beer, tomato paste and remaining ingredients.
• Cover and cook on LOW temperature for 8 hours. Stir at halfway point. Serve over couscous and garnish with fresh parsley and fleur de sel!