- INGREDIENTS
- 1 ½ pounds stew beef
- 1 large onion, chopped
- 2 cup carrots, sliced
- 3 pounds potatoes, diced
- ¼ cup BCOO Black Mission Fig Dark Balsamic
- 2 tablespoons Tuscan Herb spice blend
- ½ cup BCOO Garlic Infused Olive Oil, divided
- 2 bay leaves
- 1 cup Guinness or other stout
- 1 cup dry red wine
- 6 cups beef stock or broth
- 2 tablespoons tomato paste
- 1 tablespoon dried thyme
- ¼ cup fresh parsley
- 1 tablespoon sugar
- salt, to taste
INSTRUCTIONS
1. Marinate stew beef in BCOO Mission Fig Balsamic for at least three hours to overnight. Remove meat from marinade, pat dry and season with 1 Tbsp. BCOO spice blend.
2. Heat ¼ cup BCOO Garlic Olive Oil in a large Dutch oven over medium-high heat. Brown beef on all sides, remove from pan and set aside.
3. Heat remaining ¼ cup BCOO Garlic Olive Oil in Dutch oven medium-high heat. Add onion, potato, and carrots and sauté until onions are golden.
4. Add stock, Guinness, wine, tomato paste, bay leaves, thyme, sugar, and 1 Tbsp BCOO spice blend to pot. Return stew beef to pot. Reduce heat to a low simmer for 40 min or until beef is tender.
5. Discard bay leaves, divide into bowls, and sprinkle with fresh parsley to serve -preferably with a newly-drawn Guinness. Slainte!