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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Based on a Bon Appetit recipe, with the main difference being the substitution of Guinness (a very dark beer) and excellent red wine for some of the beef stock the recipe called for. Always eager to try new recipes with friends, I made my way to Tom's house and we cooked this up together for his family. As I suspected, the addition of Guinness and red wine makes all the difference. Ingredients:
1/4 cup olive oil |
1 1/4 pounds stew beef, cut into 1-inch pieces |
6 garlic cloves, minced |
6 cups beef stock or canned beef broth |
1 cup beer |
1 cup 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 carrots |
1 salt and pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. While the meat 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. Set aside until the beef stew in step one has simmered for one hour.
3. 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.)
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