Guiness Veal Stew

1/4 cup olive oil


2 pounds veal, cut into 1-inch pieces
3 garlic cloves, left whole
6 cups beef broth

1 cup of Guinness Draught
1 cup of red wine
2 tablespoons tomato paste

1 tablespoon sugar

1 tablespoon dried thyme

1 tablespoon Worcestershire sauce

2 bay leaves

1/4 stick butter

3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)

1 large onion, chopped up

2 cups cut peeled carrots

Salt and Pepper

Chopped fresh parsley




1/4 cup olive oil

2 pounds stew beef, cut into 1-inch pieces

6 large garlic cloves, minced
6 cups beef stock or canned beef broth

1 cup of Guinness Draught (or more)

1 cup of decent red wine such as pinot noir

2 tablespoons tomato paste

1 tablespoon sugar

1 tablespoon dried thyme

1 tablespoon Worcestershire sauce

2 bay leaves

1/4 stick butter

3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)

1 large onion, chopped up

2 cups cut peeled carrots

Salt and Pepper

Chopped fresh parsley



Heat the olive oil in a heavy large pot over medium-high heat. Coat the beef in flour and sauté it until it’s brown on all sides. Add the garlic and sauté it for another minute or so. Add the beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir it all together then bring the mixture to boil. Reduce the heat to medium-low, then cover the pot and simmer for 1 hour, stirring occasionally.



Meanwhile in another part of the kitchen, melt the butter in another large pot over medium heat. Add the potatoes, onion and carrots. Sauté the vegetables until they’re golden brown, (about 20 minutes). Set ‘em aside until the beef stew mixture has simmered for one hour.

Once it has, add the vegetables to the beef stew. Put the lid back on and simmer until the vegetables and beef are very tender. This could take anywhere from an hour to two hours--just test the meat every now and then for optimal tenderness. When it melts in your mouth, it's done. Add some salt and pepper pepper to your liking, remove the bay leaves, and serve the stew sprinkled with chopped parsley on top.