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Soups, Stews, Broths |
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INGREDIENTS:
1/4 cp olive oil
1 1/4 pounds stew beef cut into 1" pieces
6 lg garlic cloves; minced
6 cps beef stock or canned beef broth
1 cp of Guinness beer
1 cp of fine red wine
2 tbs tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tbs; 1/4 stick butter
3 lbs russet potatoes; peeled, cut into 1/2" inch pieces (about 7
cups)
1 lg onion; chopped
2 cps 1/2" pieces peeled carrots
Salt; and Pepper
2 tbs chopped fresh parsley
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DIRECTIONS:
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, 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 meet 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.
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.
Sprinkle with parsley and serve. (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.)
Servings: 6 |
