Make Irish Pot Roast Stew
  • 4 pounds Certified Angus Beef ® brand chuck roastDay One Ingredients
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 (6-ounce) can tomato paste
  • 1 (12-ounce) bottle Guinness beer (or comparable stout)
  • 2 cups beef stockDay Two Ingredients
  • 2 tablespoons butter
  • 2 onions, large dice
  • 2 carrots, large dice
  • 2 cloves garlic, minced
  • ¼ teaspoon ground allspice
  • 2 tablespoons caraway seeds
  • ½ head cabbage, cored and thinly slice
  • 1 (12-ounce) bottle Guinness beer
  • 2 large Idaho ® potatoes, peeled and cut in large dice
  • 1½ cups apple butter (11-ounce jar)
  • ¼ cup minced fresh flat-leaf Italian parsley
  1. Season roast on all sides with salt and pepper. Put oil in a large heavy-bottom pan on stovetop over medium-high heat.
  2. When oil is hot, just as it begins to smoke, add the chuck roast to the pan. Sear for 3-5 minutes on each side; remove from pan.
  3. Add onion, carrot, celery, thyme and bay leaves and sear for 1 minute. Add tomato paste and beer and bring to a boil, scraping brown bits from bottom and sides of pan. Transfer to a slow cooker, add roast and beef stock, cover and braise on low until roast is fork tender, about 5 hours.Day Two Instructions
  4. Remove roast from gelatinous liquid. Cut roast into ¾-inch cubes and set aside.
  5. Discard fat, bay leaves and thyme sprigs while reserving roasted vegetables and cooking liquid.
  6. In a blender puree roasted vegetables with liquid until smooth; set aside.
  7. In a large pot (at least 6 quart), add butter, onions, carrots, garlic, allspice, caraway and cabbage. Stir over medium heat for 3-5 minutes. Add beer and bring to a boil.
  8. Stir in potatoes, reserved vegetable puree, apple butter and beef.
  9. Return to a boil, reduce heat to low and simmer 30 minutes, until potatoes become soft.
  10. Serve in large bowls garnished with fresh parsley.
Recipe by Certified Angus Beef brand blog - Go Rare at