Ingredients
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2 lbs lean stewing beef or 2 lbs beef chuck, in two inch chunks
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1 teaspoon salt
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1/2 teaspoon pepper
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flour (for dredging)
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2 tablespoons bacon drippings or 2 tablespoons vegetable oil
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1 clove garlic, finely minced
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6 -8 medium carrots, scraped and sliced
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2 -3 large potatoes, peeled and cut into cubes
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2 -3 turnips, peeled and cut into cubes
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1 cup Guinness stout
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1 cup beef broth
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2 large yellow onions, chopped
Instructions
- Season beef with salt and pepper; toss beef chunks in flour until well coated.
- Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches.
- When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.
- Return beef to pot and add carrots, potatoes, turnips, stout and broth.
- Bring to a boil and reduce heat to a simmer.
- Cover and cook for 2 hours or until beef is fork-tender.