- 2–3 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
- Trim the meat of any fat, cut into 2-inch cubes and toss with 1 tablespoon oil.
- Season the flour with salt, freshly ground pepper, then toss the meat in the flour mixture.
- 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.
- Add the onions, minced garlic,tomato paste, and water to the pan, cover, and cook for about 5 minutes.
- Remove lid and add the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
- Add the beef broth, carrots, potatoes, thyme and cayenne.
- Cover and simmer* until the meat is tender— 2-3 hours.
- * 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.