Total Time
2hrs 35mins
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!

Ingredients Nutrition

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, 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.
  2. 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.
  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. 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.).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a