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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 8 |
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From Cook's Illustrated Ingredients:
4 lbs boneless beef chuck roast, cut into 1 1/2 inch chunks |
table salt and ground black pepper |
3 tablespoons vegetable oil |
2 onions, chopped |
1 tablespoon tomato paste |
2 cloves garlic, minced |
3 tablespoons all purpose flour |
1 1/2 cups low sodium chicken broth |
1 1/2 cups guinness draught |
1 teaspoon dried thyme |
2 bay leaves |
1 tablespoon dark brown sugar |
1 1/2 lbs red potatoes, scrubbed and cut into 1 1/2 inch chunks |
1 lb carrot, cut in 1 inch chunks (or parsnips or a combination) |
2 tablespoons minced fresh parsley leaves |
Directions:
1. Adjust an oven rack to the lower middle position and heat oven to 325 degrees. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to a bowl and repeat with 1 more tablespoon oil and remaining beef. Transfer the beef to the bowl.
2. Add remaining tablespoon of oil, onions, and 1/4 teaspoon salt to skillet
3. and cook until onions are lightly browned, about 5 minutes. Add tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
4. Stir in broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to oven for 1 hour.
5. Stir in potatoes and carrots and cook in oven, covered, until beef and vegetables are tender, about 1 hour. Discard bay leaves, stir in remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in parsley before serving.
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