DIRECTIONS

Preheat oven to 325.

​

Season the meat with salt, pepper onion powder and garlic powder.

In a large Dutch oven (or pot), over medium high heat, the heat the vegetable oil and. Add beef and cook on all sides until browned, 2-3 minutes per side, working in batches if necessary.

Reduce heat to medium low. Add ½ of the bottle of Guiness and cook uncovered until Guiness is nearly completely absorbed.

Add 2 cups of the beef stock and remaining Guiness and simmer on medium low, partially covered for 45 minutes.

While the beef is cooking, add 4 tablespoons of the butter to a pan and cook on medium until melted. Stir the flour and reduce to medium low. Season lightly with salt and cook until brown or dark brown stirring constantly. Approximately 10-15 minutes.

Add the onion and celery and lightly season with salt, pepper, garlic powder, onion powder and thyme. Cook until they are soft, about 5 minutes. Deglaze with 1 cup of the beef stock and stir. Remove from the heat and set aside in a bowl.

Heat a skillet over medium heat and add the remaining butter.

Once melted add the mushrooms and season with salt and pepper. Cook for 10-12 minutes stirring occasionally. Once the mushrooms begin to soften and brown, turn off the heat and add the garlic. Cook for one additional minute adding 1 tablespoon of olive oil or butter if the mushrooms look too dry. Remove from the heat and add to the bowl with the veggies.

After the meat has cooked 45 minutes add in the mushrooms, veggies (including carrots), remaining beef stock, tomato paste, salt, freshly ground black pepper and thyme and stir to combine. Cover and place on middle rack in the oven and cook for 50 minutes, stirring occasionally. Add the chopped potatoes and cook for 10 minutes more.

Remove from the oven and serve with fresh cooked rice.