Guinness Stewed Chuck Roast
Guinness Stewed Chuck Roast
There’s nothing like going away for the weekend and on your drive home being greeted with flashing signs “Blizzard…..Be Prepared”!!! YIKES! While staying at our cabin in upstate New York we didn’t have any cell phone service so we had no clue that we getting a blizzard back at home!
I was not prepared at all!!!! I really didn’t have milk! I was on vacation!!! I had to send my hubby out with the hundreds of others who were on the hunt for milk, eggs, and bread! I went through my freezer to try to make a quick meal plan{click to see how I do my meal planning} for the week. I wasn’t sure when we would be able to get to the store and I wasn’t sure what was even going to be left at the store!! I had seen a ton of pictures of empty shelves at the grocery store!!
While looking through my freezer I found a nice chuck roast that I had gotten on sale. Perfect. Snow day means a nice stew on the wood stove in my mind!
I like a traditional stew but this time I wanted to keep the beef whole and slice it after it was cooked.
It was delish!!!! I made mashed potatoes and I sautéed cabbage and onions. I placed the cabbage and onions on top of the mashed potatoes {a different spin on colcannon} and then I placed the sliced beef on top of that. I drizzled the broth on top of the beef.
Guinness Stewed Chuck Roast
- 3lb Chuck Roast
- 5 celery stalks
- 3 Carrots
- 1 small onion
- 3 cloves of garlic
- 2 tbsp tomato paste
- 1/4 cup of flour
- 1 1/2 cups beef stock
- 1 cup of Guinness
First I started with searing the roast. I drizzled some olive oil in a cast iron pan and turned the burner on to med/high. I let the pan get nice and hot. I seared both sides until they were nice and crispy.
I then cut up the celery, carrots, onion and garlic and placed them on the bottom of my dutch oven! If you don’t have one…get one! It’s a great investment!
I placed the flour and tomato paste in a small bowl and then poured the beef stock and guinness in and whisked until there were no lumps.
I placed the seared beef in the dutch oven on top of the chopped veggies. I poured my Guinness and stock mixture over the top of the beef. I covered it and placed it on the wood stove for the day! I used a burner grate from my gas stove to keep the bottom of the dutch oven off the top of the wood stove. It was on the wood stove for about 8 hours! I would flip the beef once in a while and stir the sauce. You could cook this in a crook pot or on low on the stove top.
This was a great spin on the traditional stew. It was a great way to warm up after shoveling 24″ of snow!!!! Happy snow days!!!
Please feel free to leave me a comment below! I would love to hear from you!
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