Ingredients

½ cup vegetable oil

3 pounds chuck roast, cut into large chunks

Salt and pepper

1 large onion, peeled and chopped

6 garlic cloves, peeled and sliced

1 small can tomato paste

2 bottles dark beer

2 cups beef stock

Directions

1. Preheat oven to 325 degrees F.

2. Heat oil in a large, heavy-bottomed pot.

3. Add beef chunks, season with salt and pepper and brown them.

4. When they are very well browned, remove them with tongs and reserve in a bowl.

5. Add onions to the hot pot and sauté them until they are golden brown.

6. Add garlic and tomato paste and cook, stirring, for a few minutes.

7. Place browned beef back into the pot and add the beer and stock.

8. Season with salt and pepper and bring to a simmer.

9. Place a tight fitting lid on the pot and put it in the oven.

10. Stew slowly until the beef is very tender and the broth has thickened, about 1 hour.

See more: Beef, North American, Winter

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