I’ve wanted to try this recipe for a while, and fall seemed like the perfect time (despite the fact it has been in the 80s). Thanks to a fellow catapult magazine contributor for this recipe!

On the “I could stick my face in this” scale of 1 to 5, I would give this at least a 4 1/2. (I’m deducting 1/2 point for the burns.) Words/amounts that are bolded were specific ingredients/measurements I used.

Heat a large pot until a drop of water sizzles. Add ¼ cup olive oil and 1 lb. beef, cut into 1″ pieces. Stir until brown and add 6-8 cloves of minced garlic. Cook one minute more.

Add 6 cups of beef stock or broth, 1 cup of Guinness beer–I don’t like Guinness so I used a nice oatmeal stout, 1 cup red wine, 1 6 oz. can of tomato paste, 1 tablespoon each of sugar and dried thyme, 2-4 tablespoons Worcestershire sauce and 2 bay leaves. Simmer, covered, for one hour.

The scent that fills the kitchen is incredible. Take a wiff…

Meanwhile, in a separate pot, melt ½ stick (1/4 cup) butter. Add 3 pounds peeled and cubed russet potatoes, 1 large yellow onion, chopped, and 2 cups chopped, peeled carrots. Cover and simmer for one hour. Be sure to stir regularly as there is a chance for the onions and butter to burn.

After both pots have simmered one hour, combine them in a single pot and simmer for 30-45 minutes, until the flavors are well blended. Season with sea salt and cracked black pepper, stir in 2 tablespoons chopped fresh parsley, and remove from heat.

I served this with a chewy multi-grain baguette from Trader Joe’s and the remaining Sangiovese (because it was $3.99 and red).

Let me know if you try it!

Recipe for printing

Heat a large pot until a drop of water sizzles. Add ¼ cup olive oil and 1 lb. beef, cut into 1″ pieces. Stir until brown and add 6-8 cloves of minced garlic. Cook one minute more and add 6 cups of beef stock or broth, 1 cup of Guinness or stout beer, 1 cup red wine, 1 6 oz. can of tomato paste, 1 tablespoon each of sugar and dried thyme, 2-4 tablespoons Worcestershire sauce and 2 bay leaves. Simmer, covered, for one hour.

Meanwhile, in a separate pot, melt ½ stick (1/4 cup) butter. Add 3 pounds peeled and cubed russet potatoes, 1 large yellow onion, chopped, and 2 cups chopped, peeled carrots. Cover and simmer for one hour. Stir occasionally.

After both pots have simmered one hour, combine them in a single pot and simmer for 30-45 minutes, until the flavors are well blended. Season with sea salt and cracked black pepper, stir in 2 tablespoons chopped fresh parsley, and remove from heat.