Irish Stew

2 T. olive oil

1 lb. stew meat

7 cloves of garlic, minced

1 c. dry red wine

1 c. Guinness 

3 c. beef stock

3 T. tomato paste

1 1/2 T. sugar

2 T. Worcestershire Sauce

1 T. dried thyme

1 T. dried Italian seasoning

2 bay leaves

2 lbs. red potatoes, halved

3 lg stalks celery, cut into chunks

1 small pkg, baby carrots

1 sweet onion, cut into chunks

salt and pepper to taste


Heat olive oil over med high heat in a large skillet.  Pat dry the meat and season with salt and pepper. Sear on all sides, remove to a plate and set aside. Add the garlic to the pan and cook for a few moments before adding a splash of the wine.  Cook and stir, scraping up an brown bits stuck to the pan.  Add the remaining wine, beer, stock, tomato paste, sugar and Worcestershire sauce.  Cook and stir until slightly reduced.


Place carrots, potatoes, celery and onion in the bottom of a slow cooker.  Sprinkle with thyme and Italian seasoning.  Add the bay leaf and the beef along with any collected juices.  Pour the broth over all and cook on low for 8-10 hrs.