Nic's Unbelievably Tasty Irish Stew

My Texas friend Nic Boedecker is not only good looking and smart, but a great cook too. Here's her idea of a perfect recipe for a cold winter day

¼ cp OLIVE OIL
1 ½ lbs STEW MEAT, cut into 1-inch pieces (I prefer buffalo stew meat)
6 large GARLIC CLOVES, minced
6 cps BEEF STOCK or canned beef broth
2 cps of GUINNESS STOUT BEER (I tend to just put in one can)
1 ½ cp of good RED WINE (I typically go for a Cab or Cab-Merlot blend)
2 Tbl TOMATO PASTE
1 tsp SUGAR
1 Tbl HERBS DE PROVENCE (basically a bunch of dried herbs pre-mixed - found in the spice aisle)
2 Tbls WORCESTERSHIRE SAUCE
2 BAY LEAVES
2 Tbl (¼ stick) BUTTER
3 lbs RUSSET POTATOES , peeled, cut into ½ -inch pieces (about 7 cups)
1 lg ONION, chopped (if someone has onion allergies onion powder can be used instead)
2 cups ½-inch pieces peeled CARROTS
1 ½ containers quartered fresh WHITE MUSHROOMS
2 cups sliced CELERY
SALT AND PEPPER (after simmering through add approx 1 ½ teaspoons of salt - I use sea salt b/c it's helathier for blood pressure issues than regular salt)

1. Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, herbes de provence, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2-3 hours, stirring occasionally.

2. While the meat and stock are simmering, melt butter in another large pot over medium heat. Add mushrooms, celery, potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender (minimum 1 hour). Discard bay leaves. Tilt pan and spoon off fat.

Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving. Transfer stew to serving bowl (or individual bread bowls) and serve.

Hint: To thicken a little add some plain instant potato flakes or you can bake and mash some fresh and add to the stew.

Hint: A sourdough bread bowl is the perfect container to serve this delicious stew in!