Ingredients
Yield: 4-6
2 lbs russet potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
2 lbs baby red potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
4 stalks celery, chopped, approx. 1 1/2 cups
4-5 carrots, peeled, cut into 1/2-inch pieces, approx. 2 cups
1 medium yellow or white onion, roughly chopped
2 Tbsp extra-virgin olive oil
1 3/4 lbs stew beef, cut into 1-inch pieces
3 garlic cloves, minced
2 Tbsp salted butter
2 cups low sodium beef broth
3/4 cup red wine
3/4 cup Guinness
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 Tbsp cornstarch + 1 Tbsp water
salt and pepper, to taste
Preparation
