Ingredients

1 boneless beef arm or chuck roast (about 3 pounds)
1 tablespoon Dierbergs vegetable oil
2 tablespoons Dierbergs flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
2 cloves garlic, minced
1 bottle (12 ounces) dark beer
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
12 teaspoon ground black pepper

Directions

Cut meat into 12-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.

Servings: 6
Serving Size: Per 3-ounce cooked portion (stew only)

Per Serving
Calories: 248
Cholesterol: 83 mg
Fat: 7 g
Sodium: 518 mg
Carbohydrates: 10 g
Protein: 30 g
Fiber: 1 g

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