Guiness and Red Wine Stew

Ingredients

• 1/4 cup olive oil
• 2 pounds lb well-marbled chuck beef
• 3 large garlic cloves smashed
• 2 cups beef broth or more as needed to cover roast
• I cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon fresh thyme
• 1 tablespoon Worcestershire sauce
• 3 pounds russet potatoes peeled, cut into 1/2“ pieces (ab 7 cups)
• 1 large onion quartered
• 2 stalks celery cut in lg pieces
• 1 1/2 cup 1/2~doublequote pieces peeled carrots
• 1/2 cup peas or more to taste
• Salt and Pepper
• 2 tablespoons chopped fresh parsley (optional)
• Mashed potatoes or see cook’s note

Instructions

1. Heat olive oil in heavy large pot over medium-high heat. Add onion, garlic, ? cup carrots, and celery.
2. Brown for about 5 minutes, remove from pan. Salt and pepper beef and dust with flour. Add the beef
3. (do not crowd the pan, or the meat will steam and not brown) and sear without moving until nicely
4. browned on one side, then use tongs to turn the piece over. Continue to cook in this manner until both
5. sides are browned, about 5 minutes each side. Add garlic and saut? 1 minute. Add beef stock, Guinness
6. and red wine and stir up any browned bits. Add tomato paste, sugar, thyme, Worcestershire sauce.
7. Stir to combine and add back in the veggie mixture and push underneath beef. Bring mixture to boil.
8. Place cover on pot and place in 250 degree oven for 3 hours.
9. Remove from oven, place pot on stove and transfer meat into a bowl. Pick through to discard any fatty
10. pieces. Turn heat to medium and reduce liquid by half. While reducing, sautee carrots in a separate
11. pan with a little butter until soft, then set aside.
12. Remove and discard veggies from reduced liquid.. Add salt and pepper to taste and a slurry of flour
13. and beef broth (or water) and boil to thicken. Add peas and carrots and return meat to pot. Sprinkle
14. with parsley and serve over mashed potatoes. (Can be prepared up to 2 days ahead. Cool slightly.
15. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)