60 Mins

• 1 lb Stew Meat, thawed
• 8 oz White Button Mushrooms, thinly sliced
• 1 lb Fingering Potatoes, cubed
• ½ head Cabbage, sliced into ¼ inch strips
• 4 Collard Green Leaves, stems removed and thinly sliced
• 1 Tbsp Olive Oil
• 1 Onion, diced
• 1 cup Beef Stock or Water
• 1 cup Irish Stout Beer
• 1 cup Red Wine
• 1 Tbsp Worcestershire Sauce
• Sea Salt and Freshly Cracked Black Pepper

Pat stew meat dry and season generously with sea salt. Heat oil over medium heat in a dutch oven or stew pot. Add meat and sear 2 minutes, or until dark brown all over. Remove meat from pot; and set aside. Add diced onion to cooking juices from meat. Sauté until softened and slightly translucent. Add potatoes and cook a few minutes before adding cabbage, collards and mushrooms. Sauté a few minutes; then return stew meat to pot along with stock, stout beer, red wine and Worcestershire sauce. Bring to boil, then reduce heat. Simmer 40 minutes to an hour, until meat is tender and potatoes are soft. Feel free to add more broth or water to create a more soupy consistency. Add sea salt and pepper, to taste; and serve.