Well, it’s official, we got out first snow fall in the midwest. With this sudden change in chilly weather the first thing I think about cooking is a hearty stew. It just has a way of warming you from the inside. This recipe is one of my favorites because it not only uses beer, but red wine. So grab yourself a Guinness and a glass of Merlot and get cooking!
- 1/4 cup olive oil
- 1 1/4 pounds beef stew meat, cut into 1-inch pieces
- 6 large garlic cloves, minced
- 6 cups beef stock
- I cup of Guinness beer
- 1 cup of red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 2 tablespoons butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- Salt and Pepper
- 2 tablespoons chopped fresh parsley
Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces add to the pot and cook until nicely browned on all sides. Add garlic and sauté until tender. Add beef stock, Guinness, red wine, tomato paste, sugar and thyme. 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 10 minutes. Set aside until the beef stew has simmered for one hour.
Add vegetables to the stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Add salt and pepper to taste and you’re ready to eat! You can also do this in a crock pot on low heat for about 7hrs.