Pittsburgh Hot Plate

Serves 6-8

3 pounds stew meat
1/4 cup vegetable oil
1 cup of flour for dredging
2 cloves of chopped garlic
2 cups chopped carrots
2 cups chopped celery
2 cups chopped sweet onions
1 teaspoon fresh nutmeg
1 cup beef broth
3 large cans of stewed tomatoes
1 large can of Guinness beer
1 cup heavy cream
2 tablespoons fresh thyme
¼ cup flat leaf parsley
Salt and pepper to taste

Place the stew meat in a large bowl, and season with salt and pepper. Dredge the seasoned meat in the flour. Place a Dutch oven, or stainless steel pot on medium-high heat with a few tablespoons of the vegetable oil. When the oil comes to temperature, add the stew meat and cook until it is browned on all sides. Add the chopped garlic, and cook for one to two minutes until it becomes slightly brown. Add the chopped carrots, celery, sweet onions, and fresh ground nutmeg. Cook for an additional five minutes.

Deglaze the pot with the beef stock; stir, making sure to get all of the flavor bits off the bottom of the pan. Add the three cans of stewed tomatoes, and the Guinness beer. Cover, and let cook on low for two hours, or until the meat becomes tender.

Uncover the pot, and cook for an additional 20 minutes. Add the heavy cream, and cook for 15 minutes.

Prior to service, stir in the fresh thyme, parsley, and adjust seasoning with salt and pepper.

The stew may be served with mashed, roasted, or boiled new potatoes.

Enjoy!