1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
- Heat olive oil in heavy large pot over medium-high heat.
- Add beef and sauté until brown on all sides, about 5 minutes.
- Add garlic and sauté 1 minute.
- Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine.
- Bring mixture to boil.
- Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
- While the meet and stock is simmering, melt butter in another large pot over medium heat.
- Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
- Add vegetables to beef stew.
- Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
- Discard bay leaves.
- Tilt pan and spoon off fat.
- Transfer stew to serving bowl. Sprinkle with parsley and serve.
Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.
Serves 4 to 6.