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Ingredients
2 Pounds stewing beef cut into 1� pieces
2 Tablespoons olive oil
1/4 Cup flour
Salt & pepper
1 Large russet potato cut into 1/2� pieces
3 Large red potatoes cut into 1/2� pieces
3 Celery stalks, sliced
3 Large carrots, cut into 1/2� pieces
1 Large onion, diced
2 Tablespoons butter
6 Large garlic cloves, minced
3/4 Cup red wine
3/4 Cup Guinness beer
4 Cups beef broth
2 Tablespoons tomato paste
1/2 Tablespoon granulated sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon dried thyme
2 Bay leaves
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. Remove from pan and set aside.
Add more oil to skillet if necessary then add potatoes, celery, carrots and onion and cook until potatoes slightly browned, about 10 minutes. Remove from skillet, set aside.
Add butter to skillet then add garlic and saut� 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, then add beef and vegetables back into skillet or Dutch oven.
Cover and transfer to oven to bake at 350�F for 1 to 2 hours until vegetables and beef are tender.
If using crockpot, cook on LOW for 3 to 4 hours.
If needed thicken with 1 tablespoon flour whisked together with 1 tablespoon cold water. Cook for about 5 to 10 minutes until thickened.
Season with salt and pepper to taste.