You may also like
Categories:
flour olive oil stewing beef garlic beef stock guinness beer cabernet sauvignon wine tomato paste sugar basil thyme Worcestershire sauce bay leaves russet potatoes yellow onion carrots stalks celery salt
Viewed: 99 - Published at: 4 years agoIngredients
- 1 cup flour
- 14 cup olive oil
- 2 lbs stewing beef
- 6 garlic cloves, minced
- 6 cups beef stock
- 12 ounces guinness beer
- 1 cup cabernet sauvignon wine
- 4 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon basil
- 1 tablespoon thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3 lbs russet potatoes, 1/2 in cubed
- 1 large yellow onion, chopped
- 2 cups carrots
- 3 stalks celery
- salt & pepper
Method
- Heat olive oil in large heavy pot over med-high heat.
- Dredge beef through flour and drop into hot oil.
- Saute until brown (about 5 minutes) add garlic and saute for another minute.
- Add beef stock, Guinness, wine, tomato paste, sugar, thyme, basil, Worcestershire sauce and bay leaves.
- Stir to combine and bring to a boil.
- Reduce heat to med-low, cover and simmer 1 hour.
- While meat and stock is simmering melt butter into another pot over med heat.
- Add potatoes, onions carrots and celery.
- Saute about 20 minutes.
- Add veggies to stock and simmer uncovered for about 40 minutes or until meat and veggies are tender.
- Discard bay leaves.
- Salt and pepper to taste.
- This recipe can be prepared up to two days early.
- Cool slightly.
- Refrigerate uncovered until cold then cover.
- Bring to a simmer before serving.
