1 can (14.5 ounces) Full Circle organic diced tomatoes
3 garlic cloves, minced (1 tablespoon)
1 bay leaf
4 medium carrots, coarsely chopped (about 2 cups)
4 medium celery ribs, coarsely chopped (about 2 cups)
3 medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
2 tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh thyme leaves
In large bowl, combine fl our and ½ teaspoon
each salt and pepper; add beef and toss to coat.
In large saucepot, heat 2 tablespoons oil over
medium-high heat. In 2 batches, shaking off
excess fl our, add beef to saucepot, and cook 3
to 5 minutes or until beef is browned, stirring
occasionally. With slotted spoon, transfer beef to
Add remaining 1 tablespoon oil
and onion to saucepot and cook 4 to 5 minutes
or until onion is tender. Add stout and cook 1
minute, stirring with wooden spoon to loosen
browned bits from bottom of saucepot. Add
broth, tomatoes with their juice, garlic, bay leaf,
remaining ¼ teaspoon each salt and pepper and
beef with any drippings in bowl; heat to boiling.
Reduce heat to medium-low, and cook, covered,
45 minutes. Uncover and cook, 45 minutes
longer, stirring occasionally.
Add carrots, celery, potatoes, parsley, Worcestershire and
thyme and cook, uncovered, 30 minutes longer
or until beef and vegetables are tender, stirring
occasionally. Makes about 10 cups.