Gather up ingredients!
Cube your roast or get it pre-cubed.
Heat the olive oil in a Dutch oven or deep pan.
Brown your meat on each side. Until medium done.
Brown all of your meat, in batches as to not over crowd the pot. Then set aside.
Chop and then sauté your onion in the same pot, also add garlic. When sautéed, add the tomato paste.
Now add 3 tablespoons of wine!
Then your beer! (But not this much, I made a doubled recipe!)
Add beef stock and sugar!
Then add the meat back to the pot.
First!: bring to a BOIL then lower heat to simmer, cover, and let "stew" for 2 hours.
After 2 hours, start your carrots! Peel and chop them.
Add them to the pot, cover the pot, and let simmer for 30 minutes or until the carrots are soft.
At this point, if your stew is too thin, add cornstarch(cornstarch whisked into cold water)or if too thick, add broth.
Peel and chop potatoes, then put in a pot with cold water and bring to a boil and cook until soft all the way through.
When potatoes are done, strain them. Then mash them and add cream cheese, butter, cream, salt, and pepper. And anything else you like in mashed potatoes!
Serve in a bowl with your potatoes, garnish with parsley, and add a soda biscuit! Enjoy! :)
- 2.0lb Cubed Chuck roast
- 1.0tsp Salt
- 2.0tsp Pepper
- 3.0Tbsp Olive oil
- 1.0 Yellow onion
- 2.0 Garlic cloves
- 4.0oz Tomato Paste
- 4.0c Beef broth or stock
- 2.0tsp Worcestershire sauce
- 3.0Tbsp Red wine
- 3.0Tbsp Dark beer
- 1.0Tbsp Sugar
- 4.0 Whole Carrots
- 1.0Tbsp Parsley
- For Mashed Potatoes
- 8.0 Potatoes
- 4.0Tbsp Cream cheese
- 4.0Tbsp Butter
- 2.0Tbsp Heavy Cream
- 1.0tsp Salt
- 3.0tsp Pepper