Conrad'S Drunken Beef Stew

• 2 pounds Beef
• 1/4 cup Vegetable Oil
• 6 cloves Garlic Cloves
• 1 tablespoon Allspice
• 32 ounces Beef Stock
• 2 tablespoons Tomato Paste
• 1 tablespoon Thyme
• 1 tablespoon Worcestershire Sauce
• 2 l Bay Leaves
• 1/2 - 1 cups Cabernet Sauvignon or similar rich red wine
• 1/2 - 3/4 cups Jack Daniels or similar Kentucky Bourbon
• 1/2 cups Black Coffee (liquid)
• 1 tablespoon Dark chocolate pieces or chocolate syrup
• 2 cups Onion chopped (separated)
• 5-6 Potatoes (Russet or Yukon)
• 1/3 pound Green Beans (cut to thirds)
• 3 Carrot - peeled and sliced
• 2 sprigs Parsley - Fresh (garnish only)

1. 1. Heat oil in heavy large pot over medium-high heat. Dredge cubed beef in flour and saute until brown on all sides, about 5 minutes.
2. 2. Add garlic and saute 1 minute.
3. Add beef stock, 1/2 of the onions, carrots, tomato paste, allspice, thyme, Worcestershire sauce and bay leaves. Stir to combine.
4. 3. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
5. 4. Add coffee, chocolate, whiskey and wine, potatoes, and balance of onions. Simmer about 40 minutes uncovered until gravy thickens to the point it clings to a spoon. Adjust seasonings to taste. Should be a complex slightly sweet beef gravy.
6. 5. Add beans cut to about thirds. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.

beef, vegetable oil, garlic, allspice, beef, tomato paste, thyme, worcestershire sauce, bay leaves, cabernet sauvignon, daniels, black coffee, chocolate, onion, potatoes, green beans, carrot, parsley

Taken from www.epicurious.com/recipes/member/views/conrads-drunken-beef-stew-5c898cccd2daaf1f1fef1b26 (may not work)