Now We’re Cookin’

Recipe Source: Elise.com

Ingredients:

1/4 cup olive oil
1 tablespoon dried thyme
1 1/4 pounds stew beef, cut into 1-inch pieces
1 tablespoon Worcestershire sauce
6 large garlic cloves, minced
2 bay leaves
6 cups beef stock or canned beef broth
2 tablespoons (1/4 stick) butter
I cup of Guinness beer
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 cup of fine red wine
1 large onion, chopped
2 tablespoons tomato paste
2 cups 1/2-inch pieces peeled carrots
1 tablespoon sugar
2 tablespoons chopped fresh parsley

Directions:

Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While the meet and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Serves 4 to 6.