3 TBSP olive oil
2 TBSP butter
2 - 3 lbs stew meat
1 whole medium onion, diced or about 1 cup pearl onions
6 cloves garlic, minced plus, I throw in a couple of additional crushed cloves
1 can Guiness beer
4 cups beef stock (or 4 cups water + 4 beef bouillon cubes)
2 cups water
2 TBSP Worcestershire sauce
2 TBSP tomato paste
½ tsp smoked paprika
½ tsp Kosher salt
freshly ground black pepper
1 - ½ tsp sugar
4 whole carrots, washed, peeled and roughly sliced, or about 2 cups baby carrots
2 large russet potatoes, cut into bite-sized chunks
3 celery ribs, sliced
1 TBSP herbs de provence (or a touch more)
1/2 cup parsley and basil, minced
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
Add carrots, potatoes, celery and herbs; cover and cook for an additional 30 minutes. If stew gets dry, just add a cup of hot water or beef stock at a time to replenish the liquid. Taste and adjust seasonings as needed.
Serve in bowls with some crusty French bread on the side. Sprinkle with minced parsley and basil, if desired.
**The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.