Beef Stewed in Beer

2-3 lb stew meat (preferably chuck)

3 tbsp flour

¼ tsp salt

¼ tsp pepper

¼ tsp paprika

¼ cup olive oil

2 large onions coarsely chopped

2 cloves garlic sliced

3 cups dark beer

3 tbsp ketchup

½ cup beef broth

2 bay leaves

¼ cup fresh chopped parsley leaves

3 carrots sticks

3 stalks celery

Dredge pieces of meat in flour mixed with salt, pepper and paprika.

In a large pot, saute meat in olive oil until brown on all sides.

Remove meat with slotted spoon and reserve.

Add onions and garlic to pan and fry lightly (add a little more oil if necessary).

Mix beer, ketchup and beef broth.

Pour into pot and bring to a boil.

Scrape bottom of pot and mix into liquid.

Add meat, bay leaves, parsley, carrots and celery.

Lower heat and cook covered for about 2/12 hours or until meat is fork tender.

Serve over egg noodles or with boiled potatoes or mashed potatoes.

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