READY IN: 2hrs


  • 14 cupextra virgin olive oil
  • 1 14 lbsstew meat
  • 6largegarlic cloves, minced
  • 6cupsbeef stock
  • 1cupbeer, Guinness
  • 1cupred wine
  • 2tablespoonstomato paste
  • 1tablespoonsugar
  • 1tablespoondried thyme
  • 1tablespoonWorcestershire sauce
  • 2bay leaves
  • 2tablespoonsbutter
  • 3lbspotatoes, peeled and cut into 1/2 cubes
  • 1largeonion, chopped
  • 2cups peeled carrots, in 1/2 inch slices
  • 2tablespoonsparsley, chopped

    Serving Size: 1 (737) g

    Servings Per Recipe:4

    Calories: 789.7

    Calories from Fat 243 g 31 %

    Total Fat 27.1 g 41 %

    Saturated Fat 8.8 g 44 %

    Cholesterol 106 mg 35 %

    Sodium 1682.1 mg 70 %

    Total Carbohydrate81.2 g 27 %

    Dietary Fiber 10.8 g 43 %

    Sugars 12.3 g 49 %

    Protein 44 g 88 %


  • Heat olive oil in large pot over medium-high heat. Lightly salt the beef pieces. Add the beef to the pan and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and saute 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 meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
  • Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minus. Discard bay leaves. Tilt pan and spoon off fat. Add salt and pepper to taste. Sprinkle with parsley and serve.
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