3 pounds Russet Potatoes, cut into 1/2 inch pieces
2 cups peeled Carrots, cut into 1/2 inch pieces
Salt and Pepper to taste
2 Tblsp chopped fresh parsley
1 tsp dried Rosemary
Instructions
1. Heat olive oil in heavy large pot over med-high heat. Add beef and saute until brown on all sides, approx 5 minutes. Add garlic and saute 1 minute. Add beef stock, Guinness, red wine, tomato paste, rosemary, thyme and bay leaves. Stir to combine, bring mixture to a boil. Reduce heat and cover and simmer approx. 1 hour, stir occasionally.
While meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute until golden brown, about 20 minutes. Set aside until the beef mixture is prepared.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 1 hour. Descard bay leaves. Spoon off fat. Transfer to serving bowl and sprinkle with fresh parsley. Even better cooled and reheated the second day!
Originally Submitted
3/16/2012
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