We made it with our Calivirgin Guilty Garlic Olive Oil
Prep Time: 25 min
Cook Time: 110 min
- 1 1/4 pounds chuck beef stew meat, cut into 1 1/2 inch chunks
- 3 teaspoons of salt
- 1/4 cup Calivirgin Guilty Garlic Olive Oil
- 4 cups beef stock or broth
- 2 cups water
- 1 cup of Guinness extra stout
- 1 cup of Calivines Merlot
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 pounds russet potatoes, peeled, cut into 1/2 inch pieces (about 7 cups)
- 2 cups peeled carrots
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Sprinkle about a teaspoon of salt over the beef pieces. Heat the Calivirgin Guilty Garlic Olive Oil (6 to 8 quart), in a thick-bottomed pot over medium-high heat.
- Pat dry the beef with paper towels and working in batches, add the beef and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
- Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, Calivines Merlot, tomato paste, sugar, thyme, Worcestershire, bay leaves. Stir to combine.
- Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
- While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
- Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.
- Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.
Calivirgin Guilty Garlic Olive Oil