1 boneless beef arm or chuck roast (about 3 pounds)1 tablespoon Dierbergs vegetable oil2 tablespoons Dierbergs flour1 cup coarsely chopped onion1 cup coarsely chopped carrot2 cloves garlic, minced1 bottle (12 ounces) dark beer2 tablespoons Worcestershire sauce2 bay leaves1 teaspoon dried thyme leaves1 teaspoon salt1⁄2 teaspoon ground black pepper
Cut meat into 1⁄2-inch cubes, discarding as much visible fat as possible. In ovenproof Dutch oven, heat oil over medium-high heat; cook beef in batches until well browned on all sides. Sprinkle flour over meat; toss until well coated. Stir in remaining ingredients; bring to a boil. Cover and bake in 325°F. oven 45 minutes. Stir and continue cooking uncovered until meat is fork-tender and liquid reduces by half, about 45 minutes.
Per 3-ounce cooked portion (stew only)
Stir together fluffy mashed potatoes and tender cooked cabbage for this classic St. Paddy's Day side dish.
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