The famous rich flavor of Guinness stout in this recipe pairs so nicely with the chuck roast and potatoes. This makes for a hearty dinner that’s even better on day two.
4 lbs beef chuck roast, boneless, trimmed of fat and cut into 1 1/2″ cubes
6 Tbsp all-purpose flour
salt, to taste
pepper, to taste
1/4 tsp cayenne pepper
2 Tbsp olive oil, divided
6 oz bacon, diced
2 onions, thinly sliced
3 cloves garlic, minced
1 tsp dried thyme
2 Tbsp tomato paste
1 1/2 cups beef broth
2 cups Guinness beer, or other stout beer
4 carrots, peeled and cut into 1″ pieces
1 large turnip, peeled and cut into 1″ pieces
2 bay leaves
fresh parsley, chopped
- Heat oven to 325 degrees with rack in lower third of oven
- Pat beef dry then place 3 Tbsp flour, salt, pepper and cayenne in large bowl. Toss beef in flour to coat. Heat 1 Tbsp oil in large Dutch oven over medium heat until shimmering. Add half the beef and brown on all sides about 8 minutes. Remove from pot and set aside. Repeat with 1 Tbsp oil and the remaining beef removing from pot when browned.
- Add bacon to pot and sauté until crispy stirring often about 6 minutes. Stir in onions and cook until softened about 6 minutes. Add garlic, thyme, tomato paste and flour and cook 1 more minute.
- Slowly whisk in beef broth scraping up any brown spots in the bottom of the pan then add beer and browned beef along with any juices from beef. Stir in carrots, turnips and bay leaves.
- Bring back to a simmer then cover leaving lid partially askew and place in oven for 1 hour. Remove from oven and stir well. Return to oven and cook another 1 -1½ hours until sauce is thick and meat is fall apart tender.
- Remove form oven and take out the bay leaves. Season with salt and pepper and serve over mashed potatoes garnished with chopped parsley.
Credit: Everyday Dishes