Ingredients
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
- 3 teaspoons of salt (more to taste)
- 1/4 cup olive oil
- 6 large garlic cloves, minced
- 4 cups beef stock or broth
- 2 cups water
- 1 cup of Guinness extra stout
- 1 cup of hearty red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped (1 1/2 to 2 cups)
- 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Method
1 Brown the meat: Sprinkle a few teaspoon of salt over the beef items. Heat the vegetable oil during a massive (6 to eight quart), thick-bottomed pot over medium-high heat.Pat dry the meat with paper towels and dealing in batches, add the meat (do not crowd the pan, or the meat can steam and not brown) and cook, while not stirring, till well brunette on one facet, then use pair of tongs to show the items over and brown on another facet.
2 Add garlic and sauté, then add stock, water, Guinness, wine, fixings, sugar, thyme Worcestershire sauce, bay leaves, simmer: Add garlic to the pot with the meat and sauté thirty seconds or till musky. Add the meat stock, water, Guinness, red wine, fixings, sugar, thyme, sauce, and bay leaves. Stir to mix.
Bring mixture to a simmer. cut back heat to very cheap setting, then cowl and cook at a vacant simmer for one hour, stirring often.
3 Sauté onions, carrots in separate pan: whereas the pot of meat and stock is cookery, soften the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots till the onions ar golden, regarding quarter-hour. put aside till the meat stew in step a pair of has simmered for one hour.
4 Add onions, carrots, potatoes to stew, simmer: Add the onions, carrots, and therefore the potatoes to the meat stew. Add black pepper and 2 teaspoons of salt. Simmer uncovered till vegetables and beef ar terribly tender, regarding forty minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.
Transfer stew to serving bowls. Add additional salt and pepper to style. Sprinkle with parsley and serve.
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