INGREDIENTS
- 2 pound stewing beef cut into 1-inch pieces
- 2 tablespoon olive oil
- ¼ cup flour
- salt and pepper
- 1 large russet potato (about 2 cups) cut into ½ pieces
- 3 large red potatoes (about 3 cups) cut into ½ pieces
- 3 stalks celery sliced
- 3 large carrots, (about 2 cups) cut into ½ pieces
- 1 large onion (about 11/2 cups) diced
- 2 tablespoon butter
- 6 large garlic cloves (about ¼ cup) minced
- ¾ cup red wine
- ¾ cup Guinness beer
- 4 cups beef broth
- 2 tablespoon tomato paste
- ½ tablespoon granulated sugar
- 2 tablespoon Worcestershire sauce
- ½ tablespoon dried thyme
- 2 bay leaves small
- 1 tablespoon flour
- 1 tablespoon cold water
INSTRUCTIONS
- Heat the olive oil in large skillet or dutch oven, medium-high heat.
- Salt and pepper beef, dust with flour and fry until browned on all sides, about 5 to 7 minutes. (work in batches to avoid overcrowding pan)
- Remove from pan and set aside.
- Add more oil to skillet if necessary. Next add potatoes, celery, carrots, and onion to skillet Cook until potatoes slightly browned (about 10 mins)
- Remove from skillet, set aside.
- Add butter to skillet.
- Add garlic and sauté about 1 minute, until fragrant.
- Deglaze pan with red wine. Add Guinness beer, beef stock, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves.
- Stir to combine and bring the mixture to a simmer. Next, add beef and vegetables back into the skillet or dutch oven.
- Cover and transfer to oven to bake at 350 degrees for 1-2 hours until vegetables and beef are tender.
- If using slow cooker, cook 3-4 hours on low.
- If stew needs to be thickened add slurry (1 tablespoon flour whisked together with 1 tablespoon cold water). Return pot to stovetop and over medium heat slowly stir slurry into the stew stirring constantly. Cook 5-10 minutes until thickened
- Season with salt and pepper to taste.