Ingredients
2 Tablespoons olive oil
1-1/4 pounds stew beef, cut into 1-inch pieces
7 large garlic cloves, crushed
1 cup red wine
1 cup Guinness beer
6 cups beef stock (or broth)
3 Tablespoons tomato paste
1-1/2 Tablespoons granulated sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon dried thyme
4 bay leaves
2 Tablespoons butter
2 pounds russet potatoes, peeled, cut into ½" pieces
1 pound parsnips, peeled, cut into ½" pieces
2 cups carrots, peeled, cut into ½" pieces
1 large yellow onion, chopped
Salt and pepper
Fresh parsley, chopped
Preparation
Heat 2 Tablespoons olive oil in a heavy, large pot over medium-high heat. Add 1-1/4 pounds beef stew meat. Sauté until brown on all sides, about 5 to 7 minutes. Add 7 large garlic cloves and sauté another minute.
Add 6 cups beef stock, 1 cup red wine, 1 cup Guinness beer, 3 Tablespoons tomato paste, 1-1/2 Tablespoons granulated sugar, 2 Tablespoons Worcestershire sauce, 1 Tablespoon dried thyme and 4 bay leaves. Stir to combine. Bring mixture to a boil. Reduce heat to low, cover and simmer for 2-1/2 hours. Stir occasionally.
In another large pot, melt 2 Tablespoons butter over medium heat. Add potatoes, parsnips, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered 2-1/2 hours.
Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Mix 1 Tablespoon cornstarch with 1 Tablespoon cold water until combined. Add slowly to the stew stirring for I minute until thickened. Discard bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste.
Transfer to a serving bowl, sprinkle with fresh parsley and serve.
This can be easily prepared in advance and kept refrigerated for up to three days.
