Ingredients:
2 lbs. beef, cut into 1 1/2-inch cubes (use beef chuck or similar)
2 tbsp garlic, chopped
1 cup carrots, rough chop
1 large yellow onion, rough chop
½ cup celery, rough chop
2 cups potatoes, rough chop
2 pint cans of Guinness
1 quart beef stock
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup left over coffee (we want the bitterness)
Drizzle of olive oil
Salt and pepper
Action:
1. In a large stock pot, heat up a drizzle of olive oil over medium heat. Add the beef and brown for about 5-7 minutes.
2. Once the meat is beautifully browned, add the garlic and other vegetables except for the potatoes and caramelize until they have a bit of color. (About 8-10 minutes)
3. Add all the liquid, the whole sprigs of herbs (tie the herbs together with some string) potatoes, some salt and pepper and reduce the heat to a simmer (The soup should have small bubbles rise on the sides of the pot) for 1 1/2 hours or longer until the meat is super tender
4. Serve steamy hot with a little herbed focaccia or a simple french baguette.
