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  • 23 pounds chuck roast, cut into 2 inch cubes
  • 3 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 onions, cut into chunks
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 4 tablespoons water
  • 1 bottle Guinness
  • 1/2 cup beef broth
  • 4 carrots, cut into chunks
  • 2 yukon gold potatoes, cut into chunks
  • 1 small bunch thyme
  • 1/4 to 1/2 teaspoon cayenne, depending on heat preference


  1. Trim the meat of any fat, cut into 2-inch cubes and toss with 1 tablespoon oil.
  2. Season the flour with salt, freshly ground pepper, then toss the meat in the flour mixture.
  3. Heat the remaining 2 tablespoons oil in a dutch oven or heavy pot over high heat. Brown the meat on all sides. You may have to cook the meat in batches, removing cooked pieces to a bowl and return to the pan once all pieces are browned.
  4. Add the onions, minced garlic,tomato paste, and water to the pan, cover, and cook for about 5 minutes.
  5. Remove lid and add the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
  6. Add the beef broth, carrots, potatoes, thyme and cayenne.
  7. Cover and simmer* until the meat is tender— 2-3 hours.
  8. * Stew may be cooked on top of the stove or in a low oven at 300ºF or if you are in a hurry in a pressure cooker.