– 1 1/2 – 2 pounds beef chuck roast, trimmed and cut into 1 – 2 inch chunks
– 1 -2 teaspoons sea salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon onion powder
– 1/2 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/3 cup flour (use gluten free flour or arrowroot starch if needed (leave out for keto)
– cooking oil
– 1 medium onion cut into large chunks
– 3-4 cloves garlic, minced
– 6 tablespoons tomato paste
– 1 bottle (1 pint 16 oz Guinness Extra Stout)
– 4 medium Yukon potatoes, peeled and chopped into 1 inch chunks, sub with turnips or cauliflower for low carb / keto)
– 3 medium carrots (peeled and cut into slices (leave out for low carb / keto)
– 2 celery rubs (chopped)
– 1-2 teaspoons Worcestershire sauce
– 1 bay leaf
– 4 cups beef broth, homemade or low sodium)
– water as needed to cover the vegetables
– 1-2 tablespoons fresh chopped parsley for garnish
– 1/2 star anise (optional but adds SO much depth and flavor)
– 1/2 cup peas (leave out for keto)
– salt and pepper to taste
– Make a slurry with 2 tablespoons cornstarch or flour (all purpose, gluten free or arrowroot powder+ 3 tablespoons cool water)
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
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