Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lb Beef Chuck cut into 1 1/2-inch cubes
  • 1/2 cup Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Vegetable Oil
  • 2 tsp minced Garlic
  • 3 cup Beef Broth or Stock
  • 1 bottle Guinness Extra Stout
  • 1/2 can Tomato Paste
  • 2 tbsp Brown Sugar
  • 1/4 tsp dried Thyme
  • 1 tbsp Worcestershire Sauce
  • 2 pounds small Red Potatoes (quartered)
  • 1 Onion (chopped)
  • 1 lb Carrots (chopped)
  • 1 Bay Leaf

Instruction

  • Preheat oven to 350.
  • Heat the oil in a dutch oven over medium high heat.
  • Mix together flour salt and pepper.
  • Dredge meat in the flour mixture in small batches and brown in the oil.
  • Remove the browned beef and set aside.
  • Add the onion to the pan and cook until golden (about 5 minutes).
  • Add Guinness and garlic and scrape the browned bits from bottom of pan.
  • Add the browned beef and the remainder of dredging flour to the dutch oven and bring to a simmer.
  • Add in the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce. Stir well to combine.
  • Place the lid on the dutch oven and place in the oven for about 2 hours or until the meat is fork tender.
  • Add in the carrots and return to the oven for 1 hour.
  • Add in the potatoes and return to oven for 1 hour or until the potatoes are cooked through.