Nova Scotia Storm Stew

Ingredients:

• 2 tbsp RUB THAT RUBS Chicago Blend
• 2.5 lbs stewing beef
• 3 tbsp grape seed oil or vegetable oil
• 1/4 cup all-purpose flour
• 2 medium yellow onions, diced
• 4 cloves garlic, minced
• 12-oz. Stout beer
• 2 cup diced carrots
• 2 cup diced potato
• 1 cups diced celery
• 8 ounces chopped mushrooms
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Summer Savory
• Option: Finish with fresh cracked pepper
• Option: Garnish with fresh peas

Preparation:

1. In a mixing bowl, toss the beef with the flour, rub that RUBS Chicago Spice Blend
2. Heat the oil in a large stock pot over high heat until just starting to smoke, then dump all the meat into brown.
3. Cook for 5-6 minutes, stirring twice, or until the meat has a nice brown colour on both sides. You can do this in batches to get a more even brown on each piece,I just browned all the meat at once.
4. Chop the vegetables and set aside in a bowl until the meat is browned
5. When the meat has sufficiently browned, lower the heat to medium and pour in 6 oz of The Stout Beer, let it cook for 1-2 minutes then add your vegetables and let cook an additional 3-4 minutes, stirring occasionally.
6. Add the rest of the beer, the tomato paste, summer savory and beef stock
7. Cover, reduce the heat to low, simmer for 2 hours or until the beef is tender.
8. Serve with a dash of cracked pepper and some local bread for soaking up the yummy sauce