2 tablespoons all-purpose flour
1 pound beef brisket, cut into 1-inch cubes with the fat trimmed
1 tablespoon cooking oil
1/2 cup onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 1/2 cloves garlic, minced
1 can beef broth
1 can tomato paste
1 cup stout beer
3 potatoes, cubed
3 carrots, cubed
1 tablespoon fresh parsley
In a large Dutch oven, heat oil over medium-high heat.
Roll the beef cubes in flour and brown them in the oil. Once browned, remove the meat from the pot.
Sauté onion and bell peppers in the remaining oil in the pot until the onions are translucent.
Add minced garlic, beef broth, tomato paste, beer, potatoes and carrots to the pot. Mix in browned beef and green beans, and bring the stew to a boil.
Reduce heat and let stew simmer for at least 1 hour, or until the vegetables are tender.
Garnish each bowl with parsley, if desired. Serve stew with French bread, cornbread or garlic toast.