• ⅔ cup flour
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 3 lb. beef chuck roast trimmed and cut in bite size pieces
  • ¼ cup vegetable oil
  • 1 large sweet onion chopped
  • 3 cloves garlic minced
  • ½ teaspoon crushed rosemary
  • ½ teaspoon fresh ground black pepper
  • 2 cups stout beer
  • ½ tablespoon Worcestershire sauce
  • 2 ½ – 3 cups beef broth
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 4 carrots peeled and cut in chunks
  • 3 russet potatoes peeled and chunked
  • 4 sprigs thyme or chopped fresh parsley


  1. In large zipper bag add flour, salt and black pepper.  Add the chuck roast and shake to coat.
  2. Heat 1 tablespoon oil in large Dutch oven or heavy stockpot over medium heat. Working in batches brown the beef.  Add oil when needed and scrape the bottom of the pot.  Plate the beef as you go.
  3. Add 1 tablespoon oil and cook the onions until soft and fragrant.  Reduce heat to low. Add the garlic, rosemary, and black pepper; cook for 1 minute while stirring constantly.  Add the stout beer and stir scraping the bottom of the pan to deglaze it.  Add the Worcestershire sauce, beef broth, tomato paste, bay leaves and browned beef (that you plated).  Cover and simmer on low for 80-90 minutes stirring several times to keep anything from burning or sticking to the bottom.
  4. Add the carrots, potatoes and thyme.  Cover and simmer on low for 40-45 minutes or until the carrots and potatoes are soft and beef is tender.  If the mixture becomes too thick add a little more beef broth or water.  Remove the bay leaves prior to serving. Garnish with thyme or parsley.

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