It’s freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn’t know what to do with myself; I can barely get out of bed! It’s nice, though, being able to wear my coats and boots without feeling like a complete idiot. That’s why I figured that I had better make some stew while the weather lasts, as I’m sure it will be back in the 80s in a few weeks. I’ve made stew with beer and stew with wine before, but never a stew with both beer and wine. It’s really a brilliant idea. The broth in this stew is full of rich flavors that completely satisfy along with the tender meat that melts in your mouth and the flavorful root vegetables that everyone loves. I had to use Guinness, of course, because what’s a stew without it? Kramer and I ate this as leftovers for a few days and it just kept getting better and better, so it’s a perfect meal for a big family or even just two people!
Cut up your meat.
Heat some olive oil in a large pot and then brown the meat in the pot.
Add in the crushed garlic and stir until fragrant, just another minute or two.
Add the beef stock, the red wine, the Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
Bring everything to a boil.
Reduce the heat to low, cover, and simmer for one hour. Stir occasionally to prevent burning.
While the stew simmers, chop up all of your vegetables.
Melt the butter in another large pot.
Add the vegetables to the pot.
Cook until the vegetables are golden, about 15 minutes.
Add the cooked vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Mix in 1 tablespoon cornstarch with 1 tablespoon water until combined. Add to the stew and stir. Discard the bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste.
Serve and enjoy!
- 2 tablespoons extra-virgin 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
- 6 cups beef stock (or broth)
- 3 tablespoons tomato paste
- 1-1/2 tablespoons white sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 4 bay leaves
- 2 tablespoons butter
- 1 pound russet potatoes, cut into ½-inch pieces (peeled or unpeeled, gentleman's choice)
- 1 pound baby red potatoes, cut into ½-inch pieces (again, gentleman's choice)
- 4 stalks celery, chopped
- 2 cups carrots, peeled, cut into ½-inch pieces
- 1 large yellow or white onion, roughly chopped
- 1 tablespoon cornstarch + 1 tablespoon water
- salt and pepper, to taste
- Heat the olive oil in a heavy, large pot over medium-high heat. Add the beef stew meat and sauté until brown on all sides, about 5 to 7 minutes. Add garlic cloves and sauté another minute, until fragrant.
- Add the beef stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Stir to combine and bring the mixture to a boil. When boiling, reduce the heat to low, cover, and simmer for one hour. Stir occasionally to prevent burning.
- In another large pot, melt the butter over medium heat until slightly foaming. Add the potatoes, celery, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered for one hour.
- 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 1 minute until thickened. Discard the bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste.
- *This can be prepared in advance and kept refrigerated for up to three days.