- Feb 10, 2004
Taken from main since most of you don't have a sub.The joy of fall is that the house is always going to smell like seared flesh and meat slowly breaking down.
For this recipe you will need:
Over medium-high heat heat up the oil. Salt and pepper the chuck roast and toss the chuck roast in enough flour to coat. Working in batches brown all over usually about two batches will get everything perfectly browned without overcrowding the pan. As one batch is done remove it from the pan and set aside.
- 2.5 lbs of chuck roast cut into bite size pieces
- 2 bottles of guinness (make sure the bottles have the widget present)
- 2 bay leaves
- Pinch of crushed red pepper
- 1 onion finely diced
- 1 stalk of celery diced
- 1 carrot diced
- 4 cloves of garlic finely diced
- Cup of frozen peas
- All purpose flour
- Kosher salt and black pepper
- Oil (I used bacon grease)
- Good handful of noodles per person
Once all the meat is browned add it back into the pot and add in the two bottles of guinness, bay leaves, and crushed red pepper. Bring this mixture to a boil, reduce to a simmer, cover, and wait for a good 1.5 hours.
After an hour and a half test the meat if it is still pretty chewy cover and let it go for another 30 minutes. If not add in the onions, celery, carrots, and garlic and cook for another 45 minutes. Shut off the heat and add in the peas while you cook the noodles.
Serve over noodles.