Ingredients
1 ½ pounds stew beef 1 large onion, chopped
2 cup carrots, sliced 3 pounds potatoes, diced
¼ cup BCOO Mediterranean Fig Dark Balsamic 2 Tbsp BCOO spice blend
½ cup BCOO Roasted Garlic Olive Oil, divided 2 bay leaves
1 cup Guinness or other stout 1 cup dry red wine
6 cups beef stock or broth 2 Tbsp tomato paste
1 tablespoon dried thyme cup fresh parsley, chopped
1 tablespoon sugar salt, to taste
Instructions:
1. Marinate stew beef in BCOO Mediterranean Fig Balsamic for at least three hours to overnight. Remove meat from marinade, pat dry and season with 1 tablespoon BCOO spice blend.
2. Heat ¼ cup BCOO Garlic Infused Olive Oil in a large stockpot over medium-high heat. Brown beef on all sides.
3. Add stock or broth, Guinness, wine, tomato paste, bay leaves, thyme, sugar, and 1 tablespoon BCOO spice blend to pot. Reduce heat to a simmer, cover, and let cook for an hour.
4. Heat remaining ¼ cup BCOO Roasted Garlic Olive Oil in a sauté pan over medium-high heat. Add onion, potato, and carrots and sauté until onions are golden.
5. Add vegetable mixture to the stew, add salt to taste, and simmer uncovered until stew beef is tender (about 40 minutes). Discard bay leaves, divide into bowls, and sprinkle with fresh parsley to serve. Preferably with a newly-drawn Guinness! Slainte!