2 pounds of chuck roast cut into 1 inch
1 lrg. sweet onion medium diced
3 cups of chopped celery
3 cups of chopped carrots
8 medium sized Yukon potatoes quartered 4 bay leaves
8 sprigs of thyme
1 tbls of white pepper
1 tbls Black pepper
12 cloves of garlic crushed or more
3 large cans of Guinness (and more for the cook)
1/4 cup canola oil
6 oz tomato paste
1 cup Better Than Bouillon
1/2 cup butter
1/2 cup flour
4 quarts water
In a large roasting pan, (one with a thick bottom we don’t want to scorch the deliciousness!), fire up your burner on medium.
Add a quarter cup of canola oil only after the pan is hot. Now sear the beef. Then, add onion, carrot, celery, garlic, peppers, and herbs. Stir to open up the oils in the ingredients.
Now add 3 large cans of Guinness. Mix and stir the bottom of the pan. Enjoy at least one can of Guinness for yourself!!
Continue to cook on high medium until liquid reduced to about 3/4. Then add 4 quarts of water with one cup of Better Than Bouillon and 6 oz tomato paste. Reduce to a simmer for one hour. After an hour, add potato. Continue simmering for another hour and have another can of Guinness for yourself.
To thicken your stew, in a separate pot, make a roux with 1/2 cup of butter melted and 1/2 cup of flour. Cook and mix together until thickened. Cool the roux before adding and mixing to your stout. Adjust salt to taste. Goes well with soda bread of course.....cheers.