 | | Directions | - In a large skillet, heat oil over medium heat. Add cut meat and brown 5 to 10 minutes. Add garlic and sauté for 1 minute.
- In a large stock pot over medium heat, add browned meat, beef stock, beer, wine, tomato paste, honey, thyme, Worcestershire sauce, and bay leaves. Bring to a boil, stirring to combine. Reduce heat and simmer for 1 hour covered.
While beef is simmering:
- In a large skillet, melt butter and add oil. Add potatoes, carrots, and onion. Sauté until lightly browned, approximately 30 minutes. Add browned vegetables to beef mixture and simmer an additional 30 to 40 minutes uncovered.
- Season to taste.
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Prep Time: 30 minutes
Cook Time: 1.5 hours
Container: large soup pot and large heavy skillet
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 tablespoons canola oil |
| - | | 1 1/2 pounds beef brisket or stew meat, cut into bite size pieces |
| - | | 6 cloves garlic, finely chopped |
| - | | 6 cups beef broth |
| - | | 1 cup stout beer |
| - | | 1 cup dry red wine |
| - | | 1/4 cup tomato paste |
| - | | 1 tablespoon honey or sugar |
| - | | 3 teaspoons dried thyme leaves, crushed |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 2 bay leaves |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons butter |
| - | | 7 cups russet potatoes, peeled and cut into 1 |
| - | | 1 large sweet onion, chopped |
| - | | 2 1/2 cups carrots, peeled and cut into 1 |
| - | | salt and pepper to taste |
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