This dry-aged beef and stout stew might just be the king of them all! Guinness Beer gives the sauce an incredible rich, deep flavor, and the dry aged Riverbend beef is fall apart tender.
Ingredients
2 tbs olive oil
1 tbs unsalted butter
5 large carrots, cut into 1 inch pieces
2 sweet white onions, quartered
1 (4 lbs) chuck roast, well marbled
1 to 2 tbs Kosher or sea salt
1 tsp garlic powder
2 tbs flour
12 ounces stout or porter beer
2 cups beef broth
2 sprigs rosemary
2 sprigs thyme
Sear the dry-aged beef with onions and carrots. This caramelizes the vegetables and meat.
Preheat the oven to 250.
In a large dutch oven heat the oil and butter until hot but not smoking.
Add the carrots, cook until browned, remove from pot and set aside.
Add the onions, sear until browned, remove from pot, set aside.
Sprinkle with roast on all sides with salt, garlic powder and the flour. Rub the flour in evenly.
Sear in the pan until browned on all sides, remove from the pot.
Pour the beer into the pot, scraping to deglaze the pan.
Add the meat and vegetables back into the pot. Add broth, rosemary and thyme. Bring to a gentle simmer.
Cover with an oven safe lid, transfer to the oven and cook until fork tender, about 4 hours. Serve over mashed potatoes or rice!