Drunken Irish Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 tablespoons extra-virgin olive oil
• 1 1/4 lbs stewing beef (cut into 1-inch pieces)
• 7 garlic cloves, crushed
• 1 cup dry red wine
• 1 cup guinness stout
• 6 cups beef stock or 6 cups broth
• 3 tablespoons tomato paste
• 1 1/2 tablespoons sugar
• 2 tablespoons worcestershire sauce
• 1 tablespoon dried thyme
• 4 bay leaves
• 2 tablespoons butter
• 1 lb russet potato (cut into 1/2 inch pieces)
• 1 lb baby red potato (cut into 1/2 inch pieces)
• 4 stalks celery, chopped
• 2 cups carrots, peeled (cut into 1/2 pieces)
• 1 large onions or 1 large yellow onion, roughly chopped
• 1 tablespoon cornstarch, plus 1 t water
• salt, to taste
• pepper, to taste

Recipe

• 1 heat olive oil in large heavy pot over medium high heat.
• 2 add stew meat and saute for about 6 minutes or until brown on all sides. add garlic cloves and saute until fragrant, or about one minute.
• 3 add beef broth/stock, red wine, guinness, tomato paste, sugar, worcestershire sauce, thyme, and bay leaves.
• 4 stir to combine and bring mixture to a boil.
• 5 once boiling, reduce heat to low.
• 6 cover and simmer for 1 hour.
• 7 stir occasionally.
• 8 meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
• 9 add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
• 10 set aside until stew has simmered for 1 hour.
• 11 add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
• 12 after that time, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until combined.
• 13 slowly add to the stew, stirring for about 1 minute until thickened.
• 14 discard bay leaves and remove any fat that has accumulated on top. season with salt and pepper to taste.
• 15 serve with a nice crusty bread and enjoy!