adapted from Kate's Kitchen
3 cups diced russet potatoes
1 1/2 cups diced celery
2 cups diced carrots
1 medium onion, chopped
2 Tbsp olive oil
2 lbs stew meat, cubed
3 garlic cloves, crushed
2 cups low sodium beef broth/stock
3/4 cup red wine
3/4 cup Guinness beer
4 oz. tomato paste
1 Tbsp granulated sugar
1 Tbsp Worcestershire sauce
1-2 tsp dried thyme
2 bay leaves
Salt and Pepper to taste
2 Tbsp cornstarch
2 Tablespoons chopped parsley
After chopping all of the vegetables, place them in the bottom of your slow cooker.
Heat two tablespoons olive oil in a fry pan on medium heat. Brown the beef cubes in batches. Add a little additional olive oil for the second batch, if needed. As you are browning the last batch, add the garlic. Stir for a minute. You want the garlic to bloom, not brown. Add the beef and garlic to the slow cooker.
Add the sauce ingredients. Bring the sauce to a boil, then reduce the heat and let it simmer for 5-10 minutes. Scrape the bottom of the pan to release all of the fond. Pour the sauce over the vegetables and meat in the slow cooker.
Set the slow cooker on high for 4-6 hours or on low for 6-9 hours. About 30 minutes prior to serving the stew, make a slurry by mixing 2 Tablespoons cornstarch and 2 Tablespoons water. Thicken the stew by mixing the slurry into the stew.
Ladel the stew into bowls and sprinkle with chopped parsley. Serve with crusty bread. Enjoy!