Ingredients

The following ingredients have 6 Servings
  • 2 1/2 lb beef chuck roast, trimmed & cut into 1" cubes
  • 2 Tbsp flour, all purpose or gluten free
  • 1 1/2 Tbsp vegetable oil
  • 2 cups (1 large) onion, diced
  • 1 cup (1 large) leek, diced
  • 1 Tbsp garlic, minced
  • 2 Tbsp tomato paste
  • 1 lb carrots, peeled and sliced into 1" chunks
  • 2 lb yukon gold potatoes, skin on & cut into 2" cubes
  • 2 1/2 cups stout beer
  • 1 cup beef broth
  • 6 sprigs thyme
  • 1/4 cup parsley, chopped for garnish
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Instruction

  • Mix flour in a large bowl with a pinch of salt.
  • Cube meat and pat dry with paper towels. Generously salt and pepper beef and toss with flour/salt combo.
  • Bring a large oven proof stock pot or dutch oven to medium high heat and add enough vegetable oil to lightly coat the bottom of the pot.  When oil is hot, add beef and sear on all sides until deep brown ( ~ 3-4 minutes per side).  You will have to do this step in batches as you don't want to crowd the pan.  Crowding the pan will cause the beef to steam instead of sear. Transfer the meat to a plate.
  • Reduce the pot to medium heat and add vegetable oil to lightly coat the pan and add the onions.  Cook~ 4-5 minutes (stirring occasionally) or until onions are translucent.  Add garlic and cook ~ 2 minutes or until fragrant.  Add seared beef & any juices to the pot and mix in tomato paste.  Add carrots, potatoes, stout, beef broth, thyme, and 1/2 tsp sea salt.
  • Bring to a boil, reduce heat to a simmer, and transfer to the oven.  Cook 2 1/2 hours or until meat is fork tender.
  • Remove thyme stems and garnish with chopped parsley.  Happy Eating!  Beckie