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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Great hearty stew recipe. This is one of the family favorites. Ingredients:
1 cup flour |
1/4 cup olive oil |
2 lbs stewing beef |
6 garlic cloves, minced |
6 cups beef stock |
12 ounces guinness beer |
1 cup cabernet sauvignon wine |
4 tablespoons tomato paste |
1 tablespoon sugar |
1 tablespoon basil |
1 tablespoon thyme |
1 tablespoon worcestershire sauce |
2 bay leaves |
3 lbs russet potatoes, 1/2 in cubed |
1 large yellow onion, chopped |
2 cups carrots |
3 stalks celery |
salt & pepper |
Directions:
1. Heat olive oil in large heavy pot over med-high heat. Dredge beef through flour and drop into hot oil. Sauté until brown (about 5 minutes) add garlic and sauté for another minute.
2. Add beef stock, Guinness, wine, tomato paste, sugar, thyme, basil, Worcestershire sauce and bay leaves. Stir to combine and bring to a boil. Reduce heat to med-low, cover and simmer 1 hour.
3. While meat and stock is simmering melt butter into another pot over med heat. Add potatoes, onions carrots and celery. Sauté about 20 minutes.
4. Add veggies to stock and simmer uncovered for about 40 minutes or until meat and veggies are tender. Discard bay leaves. Salt and pepper to taste.
5. This recipe can be prepared up to two days early. Cool slightly. Refrigerate uncovered until cold then cover. Bring to a simmer before serving.
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