Guiness Beer Stew with Poached Eggs

My Fiance loves this stew. I made it up because he likes his beer, his vegetables, his steak, and his eggs.

8- 10 peeled Yukon gold potatoes organic

2 peeled parsnips organic

2 peeled carrots organic

3 peeled yellow onions organic

5 peeled cloves garlic organic

1/3 pound Portobello mushrooms or preferred mushrooms

10-12 slices steak organic and grass fed

1 and 1/4 cup dark beer (Guiness Chocolate)

1 cube beef stock or beef stock equal to one cube

3 bay leaves, fresh

organic butter and olive oil

2 leeks organic

3 tomatoes organic

1/2 celery (strings removed!)

fresh thyme, rosemary, parsely, oregano, and basil

some amaranth flour for thickening

1/2 cup olive oil

organic free range large eggs

adjust beer for taste

You will need a crock pot if you want the flavours of the basil, beer, and other ingredients to really come out into the soup.

Clean and peel all of the vegetables and cut them into small pieces.

Heat the olive oil in a pot.

Sauté the garlic, thyme, and rosemary a little, but not enough to discolour it. Then add the vegetables and sauté. When the vegetables have softened up a little, add the beer and broth to cover and simmer for a bit. 

Add meat to veggies and beer. Brown the meat in butter and oil. Season. Set aside. 

Remove drippings from steak. Get a pan and place on medium heat, keep 2 tbsp. dripping in the pan. Put in 1 to 2 tbsp. amaranth flour using a sifter and whisk. Stir constantly and add water. Add to the soup.

Heat the stew in a crock pot on low for 4-6 hours. If not "done", leave it for another 2 hours.

When the stew is ready, serve in a bowl with a poached egg on top and then sprinkle with parsley and thyme.