3 tablespoonsolive oil, divideddivided, for browning the meat and veggies if cooking on the stovetop
1tablespoongarlicdiced (about 4 large cloves)
5carrotslarge, peeled and sliced
2parsnipslarge, peeled and sliced
3russet potatoespeeled and cut into 2" wedges
1onionwhite, sliced and diced
1, 8ozcan tomato sauce
1cupwater
4cupsbeef stockI use Better than Bouillon
1cupGuinness extra stout beer
1cupred wine
1tablespoonWorcestershire saucePortland brand is my favorite
1tablespoonsugar
1tablespoondried thyme
1tablespoongarlic powder
1teaspoonpepper
1-2teaspoonssaltto taste
2bay leaves
1tablespoondried parsley
Instructions
STOVETOP INSTRUCTIONS
Simmer Beef and Broth
Heat olive oil over medium high heat in a large stockpot on the stove. Add the stew meat and cook in the hot oil until the meat is browned. Add the garlic and all of the liquid ingredients and spices: tomato sauce, water, beef stock, Guinness beer, wine, Worcestershire sauce, sugar, thyme, garlic powder, pepper, salt, bay leaves and parsley. Bring to a boil then reduce the heat to medium, low and cover with the lid ajar. The stew will simmer for about 90 minutes total time.
Add Partially Cook Veggies
After about 45 minutes, heat an additional tablespoon of olive oil in a skillet on the stove over medium high heat. Once the oil starts to shimmer, add the peeled and chopped carrots, parsnips and onions, cook for about 10 -15 minutes. Add the partially cooked veggies to the broth and meat in the stockpot and continue simmering. This step ensures the veggies don't get overcooked.
Add Diced Potatoes
During the final 30 minutes of cooking time for the stew, add the peeled and diced potatoes. Continue simmering the stew until the veggies and potatoes are tender. Remove bay leaves before serving and enjoy!
SLOW COOKER INSTRUCTIONS
Place stew meat in the bottom of a 7 quart Crockpot and top with diced garlic. Next, place diced carrots and parsnips, then diced potatoes on top of the meat. Pour tomato sauce and water over the top of the ingredients, add onions.
Combine Liquid Ingredients
In a medium bowl, whisk together beef broth, Guinness beer, red wine and Worcestershire sauce. Add sugar, salt, pepper, thyme and garlic powder and mix well. Pour liquid and spices over the layered ingredients in the crockpot.
Cook on Low or High
Top with bay leaves and parsley. Cover and cook on low for 8-10 hours or high for 4-6 hours. Once cooked, stir gently to combine before serving, remove bay leaves and enjoy.
Notes
For a slightly thicker broth, in a very small bowl, combine two tablespoons of cornstarch with two tablespoons of cold water and whisk together until it creates a thin slurry. Pour the mixture into the stew and stir to blend thoroughly. You'll watch the broth thicken right away. Check out my roundup of Classic St. Patrick's Day recipes for more ideas.