Food type: Beef, Soups
60 ml cup olive oil
500 g chuck steak sliced into 3cm chunks
6 large garlic cloves, pressed
6 cups beef stock
250 ml of Guinness (2/3 of can or stubbie)
250 ml of your favourite Wakefield red wine
2 tbsp tomato paste
1 tbsp raw sugar
1 bouquet garni
2 bay leaves
2 tbsp butter
2 cups peeled carrots, cut into 1 cm pieces
salt and cracked pepper
2 tbsp chopped parsley
1.5 kg potatoes, cut into 1cm pieces
1 large onion, finely chopped
Heat olive oil in heavy large saucepan.
Add the beef and sauté until brown over high heat, turning frequently.
Add garlic and sauté for a minute. Pour in the beef stock, Guinness, wine, tomato paste, sugar, bouquet garni and bay leaves. Stir together.
Bring to boil, then cover and simmer for an hour, stir occasionally to mix together flavours.
Meanwhile, melt the butter in another large saucepan over medium heat. Add the onion, potatoes and carrots. Sauté the vegetables until gently browned, when set aside.
Once the beef stew has been simmering for an hour, add the vegetables. Simmer uncovered for around 45 minutes or until the vegetables and beef are tender. Remove the bay leaves and bouquet garni. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. Salt and pepper to taste.
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