Directions

1. Add onion and canola oil to large stock pot and sauté onions over medium heat.
2. Add stew meat and stir until evenly browned, about 15 minutes.
3. Pour two thirds (about 1 cup) of the stout over the meat. Drink remainder. Turn to medium high for 10 minutes.
4. Add the beef broth. Reduce to low for half hour.
5. Add rutabaga, turn heat to medium high for 5 minutes, then reduce to low for half hour.
6. Add carrots, turn to medium high for 10 minutes, then reduce heat to low for half hour.
7. Add potatoes, turn to medium high for 10 minutes, then reduce to low for an hour. Add water if liquid gets too thick.
8. Serve in bowls. Add salt and pepper to taste.

Per serving: 602 calories, 30g fat, 11g sat. fat, 36g carbohydrates, 44g protein, 697 mg sodium, 5g fiber