- 2 tablespoons canola oil
- 1 1/2 pounds beef brisket or stew meat, cut into bite size pieces
- 6 cloves garlic, finely chopped
- 6 cups beef broth
- 1 cup stout beer
- 1 cup dry red wine
- 1/4 cup tomato paste
- 1 tablespoon honey or sugar
- 3 teaspoons dried thyme leaves, crushed
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons olive oil
- 2 tablespoons butter
- 7 cups russet potatoes, peeled and cut into 1" cubes
- 1 large sweet onion, chopped
- 2 1/2 cups carrots, peeled and cut into 1" chunks
salt and pepper to taste
Serving Size: 1 cup
Servings: 6
Enter desired servings:
Container: large soup pot and large heavy skillet
Prep Time: 30 minutes
Cook Time: 1.5 hours
Recipe
In a large skillet, heat oil over medium heat. Add cut meat and brown 5 to 10 minutes. Add garlic and saut� for 1 minute.
In a large stock pot over medium heat, add browned meat, beef stock, beer, wine, tomato paste, honey, thyme, Worcestershire sauce, and bay leaves. Bring to a boil, stirring to combine. Reduce heat and simmer for 1 hour covered.
While beef is simmering:
In a large skillet, melt butter and add oil. Add potatoes, carrots, and onion. Saut� until lightly browned, approximately 30 minutes. Add browned vegetables to beef mixture and simmer an additional 30 to 40 minutes uncovered.
Season to taste.