- Stewing beef (cut into mouthful sized cubes)
- 2 cups of stout
- 2 cups red wine, ideally cabernet sauvingnon
- 4-5 cups beef stock
- 6 cloves of garlic
- Potatoes, chopped
- 1 large onion, chopped
- Carrots, chopped
- 1 Tbs. thyme
- 1 Tbs. rosemary
- 2 bay leaves
- 2 Tbs. tomato paste
- 2 Tbs. Worcestershire sauce
- 1 tsp sugar
- Cilantro for garnish
Optional: any other root vegetables you want to add!
For a more detailed description of this recipe, read the blog post for this meal here.
- Chop up all your vegetables roughly.
- In a fairly large pot, melt a knob of butter on medium high heat. Once it is fully melted, throw in your potatoes, onion, carrots and any other root vegetables you want to use. Sautee until golden, then set aside.
- In another large pot, heat enough olive oil to coat the bottom of the pot. Add in the beef and cook on medium high heat until all sides are browned. Add in garlic and cook for a minute longer.
- Add all other ingredients to the beef, with the exception of the cilantro for garnish. Add water if necessary to completely cover all the ingredients. Bring the pot to a boil, then reduce heat to medium-low, put on the lid and leave to simmer for 1 hour.
- After an hour, add in the vegetables before covering and simmering for another hour. If the meat and/or veggies are tough at the end of this hour, continue to simmer for as long as necessary.
- Serve with cilantro as garnish, artisan bread and enjoy!