Irish Beef and Brew Stew
  • 3 pounds Certified Angus Beef ® chuck roast, cut in 1 - 1½-inch cubes
  • 3 tablespoons flour
  • 2 teaspoons coarse kosher salt
  • 2 teaspoons dried thyme
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon allspice
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 4 bay leaves
  • 1 teaspoon caraway seeds
  • 1 (12-ounce) bottle Guinness beer (or comparable stout)
  • 1 cup beef stock
  • ½ head cabbage, cored and thick sliced (about 4 cups packed)
  • 2 pounds Yukon gold potatoes, peeled and cut in 1-inch chunks (about 4 cups)
  • 3 medium carrots, peeled and chopped
  • 1½ cups apple butter
  • ¼ cup minced fresh flat-leaf Italian parsley for garnish
  1. Preheat oven to 225°F. In a small mixing bowl combine flour, salt, thyme, pepper and allspice.
  2. Coat beef chunks evenly with flour blend. Heat a heavy bottom braising pan over medium heat. Add oil and sear beef in batches, browning each side; remove from pan and set aside.
  3. Stir onion, garlic bay leaves and caraway into the pan, scraping brown bits from bottom of pan. Add beer and beef stock, bring to a boil. Add beef back to pan, cover and place in oven. Braise on low until roast is fork tender, about 4 hours.
  4. Remove braiser from oven. Skim and discard excess fat. Stir in potato, carrots and apple butter. Layer the top with cabbage. Continue to cook on the stovetop over low (a rolling boil) until potatoes are just soft, approximately 2 hours.
  5. Serve in bowls, garnished with parsley.
Recipe by Certified Angus Beef brand blog - Go Rare at