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Prep 20 mins
Cook 2 hrs 50 mins
This recipe is from Boston's beloved Irish pub, The Black Rose. This is a great one-pot recipe from an iconic Boston restaurant serving authentic Irish fare. Enjoy!
- 1814.36 g boneless beef roast, trimmed cut into 1 1/2 inch pieces (go for the chuck eye)
- kosher salt & freshly ground black pepper, to taste
- 29.58 ml vegetable oil
- 2 yellow onions, 1 inch dice
- 14.79 ml salt
- 2 garlic cloves, minced
- 4.92 ml fresh thyme, minced
- 14.79 ml tomato paste
- 59.14 ml all-purpose flour
- 14.79 ml fresh thyme leave
- 709.77 ml chicken stock
- 340.19 g beer, divided (Guinness Draught)
- 680.38 g yukon gold potatoes, peeled 1 inch chop
- 453.59 g carrot, peeled 1 inch chop
- 453.59 g turnip, peeled 1 inch chop
- 453.59 g celery, washed 1 inch chop
- 29.58 ml fresh parsley, chopped
- Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
- Season the beef with salt and freshly ground pepper.
- Heat the oil in a Dutch oven over medium-high heat. Add the onions and salt and cook, stirring occasionally, until well browned (8 to 10 minutes).
- Add garlic and minced thyme and cook for 2 minutes. Add the beef and brown slightly.
- Whisk in tomato paste, chicken stock, 3/4 cup of the Guinness and the fresh thyme leaves making sure to scrape up any browned bits on the bottom of the pot.
- Bring to a simmer and cook until slightly thickened (3 minutes). Transfer the pot to the oven and cook, uncovered, for 90 minutes. You will need to give it a quick stir halfway through cooking.
- Stir in the potatoes, turnip, celery and carrots. Continue cooking until the beef and vegetables are tender (1 hour). Halfway through cooking give it another quick stir.
- Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley.
- Season with salt and pepper to taste and serve.