Prep 20 mins
Cook 1 hr
Great stew to warm you up on these cold winter nights.
- 1⁄4 cup olive oil
- 1 1⁄4 lbs beef (diced)
- 6 large garlic cloves, minced
- 6 cups beef stock
- 1 cup Guinness stout
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 lbs potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups carrots
- salt and pepper
- Heat olive oil in heavy large pot over medium-high heat. Add diced 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, 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 and carrots. 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.
- (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
This is the best beef stew I've ever had. The wine and guinness add a level of richness that puts this above the rest.
I used Extra Stout Guinness and while this is the best stew I have ever had, the Extra Stout only compliments the flavor even more.
Super yummy! I've made this stew several times and it is always a great hit! I also sub potatoes for barely for a whole grain alternative.