Updated Nov 2, 2018Chatelaine
boneless beef blade, or chuck roast, trimmed and cut into 1/2-in. cubes
all-purpose flour, divided
canola oil, divided
medium onion, chopped
carrots, cut into 1-in. pieces
celery stalks, cut into 1-in. pieces
2 440-mL cans
dark stout beer, preferable Guinness or Murphy's
- TOSS beef with 3 tbsp flour and salt in a large bowl until coated.
- HEAT a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 min. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.
- ADD remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften, 3 min. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 min, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly, about 30 min. Cover and reduce heat to low. Continue simmering until meat is tender, about 2 hours and 15 min.