Ingredients: |
Ingredients: 1/4 cup olive oil (divided)
2 tablespoons butter
1 1/4 pounds beef stew meat, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock
1 cup of Guinness beer
1 cup of red wine
2 tablespoons tomato paste
2 tablespoon brown sugar
1 teaspoon dried thyme
2 tablespoon Worcestershire sauce
2 bay leaves
5-6 russet potatoes, peeled and cut into 1 inch pieces
1 large onion, chopped
1 sm pkg button mushrooms
2 cups 1/2-inch sliced peeled carrots
1 c cubed Parsnip 1 inch pieces
1 c white Turnip 1 inch pieces
Salt and Pepper
2 tablespoons chopped fresh parsley
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Directions: |
Directions:- Heat 2 T olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, until brown on all sides.
- 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 meat and stock is simmering, melt butter and remaining olive oil in another large pot over medium heat. Add potatoes, onion, mushrooms, carrots, parsnip and turnip. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
- 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. Add salt and pepper to taste.
- Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving. |
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