INGREDIENTS
2 pounds lean beef stew or chuck, in 2-inch chunks
1 teaspoon salt
1/2 teaspoon pepper
flour for dredging
2 tablespoons bacon drippings or vegetable oil
2 large yellow onions, chopped
1 garlic clove, finely minced (optional)
6 to 8 medium carrots, scraped and sliced
2 to 3 large potatoes, peeled and cut into cubes
2 to 3 turnips, peeled and cut into cubes (optional)
1 cup Guinness stout
1 cup beef broth
INSTRUCTIONS
Season beef with salt and pepper, then toss beef chunks in flour until well coated.
In a Dutch oven over medium-high heat, warm drippings then brown beef in two batches. When all pieces are browned, remove beef from pan and set aside.
Add onions and garlic to the Dutch oven and turn heat down to medium. Cook until onions are translucent.
Return beef to Dutch oven and add carrots, potatoes, turnips, stout, and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2 hours, or until beef is tender.
YIELD: 6 to 8 servings
PREPARATION METHOD: Slow Cook
