Irish Red meat Stew

• ¹⁄₄
  

  cup olive oil
  

• 1 ¹⁄₄
  

  lbs stewing crimson meat, full trimmed, cut into 1 in. pieces
  

• 6
  

  garlic cloves, minced
  

• 6
  

  cups crimson meat stock
  

• 1
  

  cup guinness beer
  

• 1
  

  cup aesthetic crimson wine
  

• 2
  

  tablespoons tomato paste
  

• 1
  

  tablespoon sugar
  

• 1
  

  tablespoon dried thyme
  

• 1
  

  tablespoon Worcestershire sauce
  

• 2
  

  bay leaves
  

• 2
  

  tablespoons butter
  

• 7
  

  cups russet potatoes, cut into 1/2 spin pieces
  

• 1
  

  dapper onion, chopped
  

• 1
  

  spin pieces peeled carrot
  

• 2
  

  tablespoons chopped novel parsley
  

• 
  

  salt and pepper
  

instructions

• Warmth olive oil in heavy dapper pot over medium het. Add crimson meat and saute till brown on all facets, roughly 5 minutes. Add garlic and saute for one more 1 minute. Add crimson meat stock, Guinness, crimson wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Carry to a boil. Veil, cut warmth to medium low and simmer for an hour.
• Melt butter in saute pan. Add potatoes, onions and carrots. Saute 20 minutes.
• Add greens to crimson meat stew. Simmer uncovered for 40 minutes. Spoon off full. Add parsley and salt and pepper.
• Could perhaps well maybe be ready two days upfront.