YIELD: 8 servings
2-3 tablespoons vegetable oil
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
kosher salt, according to preference
freshly cracked pepper, according to preference
1 large Vidalia onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef stock
1/2 cup red wine
2 tablespoons A1 Steak Sauce
1 (11.2-ounce) bottle Guinness Stout
4-5 carrots, peeled and coarsely chopped
2 large Idaho potatoes, peeled and coarsely chopped
finely chopped fresh flat-leaf parsley
1. Heat oil in a Dutch oven over medium-high heat.
2. Place flour in a medium bowl. Sprinkle beef with salt and pepper. Dredge beef in flour. 3. Add half of the beef to the pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining beef, adding more oil to the pan if necessary.
3. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add in garlic, stir for 1 minute. Stir in tomato paste; cook 1 minute, stirring constantly. Stir in stock, wine, A1 and beer, scraping the bottom of the pan to loosen browned bits.
4. Return meat to the Dutch oven and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover, add carrots and potatoes, bring to a boil. Cover, reduce heat to low, and simmer 45-60 minutes, or until meat and vegetables are fork tender. Season to taste.
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