Prep 30 mins
Cook 2 hrs
From Crepes of Wrath
- 29.58 ml extra-virgin olive oil
- 566.99 g stewing beef (cut into 1-inch pieces)
- 7 garlic cloves, crushed
- 236.59 ml dry red wine
- 236.59 ml Guinness stout
- 1419.54 ml beef stock or 1419.54 ml broth
- 44.37 ml tomato paste
- 22.18 ml sugar
- 29.58 ml Worcestershire sauce
- 14.79 ml dried thyme
- 4 bay leaves
- 29.58 ml butter
- 453.59 g russet potato (cut into 1/2 inch pieces)
- 453.59 g baby red potato (cut into 1/2 inch pieces)
- 4 stalk celery, chopped
- 473.18 ml carrots, peeled (cut into 1/2 pieces)
- 1 large white onions or 1 large yellow onion, roughly chopped
- 14.79 ml cornstarch, plus 1 T water
- salt, to taste
- pepper, to taste
- Heat olive oil in large heavy pot over medium high heat.
- Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
- Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
- Stir to combine and bring mixture to a boil.
- Once boiling, reduce heat to low.
- Cover and simmer for 1 hour.
- Stir occasionally.
- Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
- Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
- Set aside until stew has simmered for 1 hour.
- Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
- After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
- Slowly add to the stew, stirring for about 1 minute until thickened.
- Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
- Serve with a nice crusty bread and enjoy!