Prep 35 mins
Cook 2 hrs
This is a perfect stew recipe for a cold winter day. Great with fresh warm French bread! I like extra crushed red pepper. Yum!
- 1⁄4 cup olive oil
- 2 1⁄4 lbs stewing beef, cut into 1-inch pieces
- 8 large garlic cloves, minced
- 6 cups beef stock
- 1 (15 ounce) can Guinness stout
- 1 cup red wine
- 3 tablespoons tomato paste
- 1 tablespoon dark brown sugar
- 1 tablespoon dried thyme
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 4 tablespoons butter
- 6 cups red potatoes, washed with their skins on and cut into 1/2-inch pieces
- 1 large onion, chopped
- 3 cups carrots, peeled and cut into 1/2 inch pieces
- 1 cup celery, chopped
- 1 (16 ounce) package baby portabella mushrooms, sliced
- salt and pepper
- 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, crushed red pepper, 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 in another large pot over medium heat. Add potatoes, onion, carrots, celery and mushrooms. 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. Salt and pepper to taste. Transfer stew to serving bowl. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).