Miso Mustard Beef Stew

Wash celery. Remove ends and cut into bite sized chunks, put in slow cooker
Peel carrots. Cut in half and then into half rounds. Put in slow cooker
Slice onion into thin slices, add to slow cooker
Wipe any dirt from mushrooms with a damp towel. Remove stems and cut in half
Scrub potatoes, remove any spots and chunk into bite sized pieces (I used four medium sized red potatoes
Make sure all vegetables are added to the slow cooker
Add tomato paste, miso paste, tomato sauce, cream of mushroom soup, 3 teaspoons of garlic powder and coarse mustard
Cube stew meat into bite sized pieces and pat dry with a towel
In a large Ziploc bag, mix together 1 tsp of salt, 1 tsp of black pepper and 3 tablespoons of all purpose flour. Add the beef and shake until coated
Brown meat in batches. Add oil as needed until all meat has been thoroughly seared on all sides
Pour the bottle of Guinness into the pan and deglaze, boiling until the Guinness has been reduced by about a 1/3
Add the beef to the slow cooker and top with the beer and bits from the deglazed pan
Cook for four hours on high or six to eight hours on low. Serve with bread