It’s a man’s world. From men getting the upper hand with those little blue pills to making more in the work place, men seem to have the upper hand. And when it comes to all things meat, men seem to have the lead as well, while women are still expected to put on their pearls and bake a cute pie. But I’m here to put a wrench in that way of thinking. I work in a male dominated industry, bust my ass in a male dominated sport, and in general find myself out numbered by swinging you know what’s then I should probably admit. And when it comes to meat – I am the master in our house. From butchering and grinding to grilling and smoking, my man knows not to set foot in my territory unless he wants to deal with snarling teeth and a bit of growling.
- 1 3 1/2 – 4 lbs boneless beef chuck roast pulled apart at seams, trimmed, and cut into 1 1/2″ cubes
- salt and pepper
- 3 tbs vegetable oil
- 2 onions chopped
- 1 tbs tomato paste
- 2 garlic cloves minced
- 1/4 cup flour
- 3 cups reduced sodium beef broth
- 1 1/4 cup Guinness Drought
- 1 1/2 tbs packed dark brown sugar
- A few sprigs of fresh thyme
- 1 1/2 lbs Yukon potatoes unpeeled, cut into 1″ cubes
- 1 lbs carrots peeled and cut into 1″ pieces
- 2 tbs fresh minced parsley
Adjust oven rack to lower-middle position. Preheat the oven to 325 degrees. Liberally season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and another 1/4 teas salt and cook, stirring occasionally until well browned, 8 – 10 minutes.
Add the tomato paste and garlic, cook until the tomato paste has become rust colored and fragrant, about 2 minutes. Stir int he flour and cook for 1 minute. Whisk in the broth, 3/4 cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer. Transfer the whole pot to the oven and cook uncovered for 90 minutes, stirring halfway through.
Stir in the potatoes and carrots and continue to cook in the oven until everything is tender, about 1 hour longer, stirring halfway through. Stir in the remaining Guinness and parsley. Season with salt and pepper to taste.