2 tablespoons olive oil extra-virgin

1 ¹/₄ pounds stew beef cut into 1-inch pieces

7 cloves garlics crushed

1 cup red wine

1 cup Guinness

6 cups beef stock or broth

3 tablespoons tomato paste

1 ¹/₂ tablespoons white sugar

2 tablespoons Worcestershire sauce

1 tablespoon thyme dried

4 bay leaf

2 tablespoons butter

1 pound russet potato russets, cut into 1/2-inch pieces (peeled (or unpeeled)

1 pound baby red potato cut into 1/2-inch pieces (again

4 stalk celery chopped

2 cups carrots peeled, cut into 1/2-inch pieces

1 onion yellow or white onion, roughly chopped

1 tablespoon cornstarch mixed with 1 tablespoon of water

salt to taste

black pepper to taste

Heat the olive oil in a heavy, large pot over medium-high heat. Add the beef stew meat and sauté until brown on all sides, about 5 to 7 minutes. Add garlic cloves and sauté another minute, until fragrant.

Add the beef stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Stir to combine and bring the mixture to a boil. When boiling, reduce the heat to low, cover, and simmer for one hour. Stir occasionally to prevent burning.

In another large pot, melt the butter over medium heat until slightly foaming. Add the potatoes, celery, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered for one hour.

Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Mix 1 tablespoon cornstarch with 1 tablespoon cold water until combined. Add slowly to the stew, stirring for 1 minute until thickened. Discard the bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste.

This can be prepared in advance and kept refrigerated for up to three days.