(16 ounce) bottle , favorite beer for cooking. darker beers are better than drinking in my opinion (for cooking)
Serving Size: 1 (831) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 270 g36 %
Total Fat 30.1 g46 %
Saturated Fat 7 g34 %
Cholesterol 147 mg
Sodium 1471.8 mg
Dietary Fiber 10.1 g40 %
Sugars 9.8 g39 %
Protein 58.8 g
Preheat oven to 500 Degrees while doing the rest of the prep.
Slice 5 or 6 evenly half inch deep slits into the top of the beef.
Shove the minced garlic into the slots. It will barely fit, but keep trying to get in in there, and just leave the rest evenly on top.
Mix the salt and pepper together, and then rub that into the sides, then pour the leavings on top of the roast.
Pour about a tablespoon of oil center of dutch oven.
Place roast in dutch oven on top of oil. Place in the preheated oven without the lid for 15 minute to sear the beef.
While roast roast is searing, cut up your veg. as directed above.
Turn down heat to 325 degrees wait 5 more minutes to let metal and beef cool and rest a touch.
Gently dribble about 1 inch of water into dutch oven. It will spit and splatter at first, but do it slowly.
Place potatoes in first around the beef.
place carrots in next.
then place broccoli.
and finally the onions which should be so high you have to cover the beef with them to get them all in.
finally lay the 2 to 4 strips of bacon criscrossed on top of that so it drips down into the stew.
Now pour in 1/2 cup Olive Oil drizzled over the top.
pour in the bottle of beer.
add water until it almost but not quite covers the top of the beef.
Put lid on dutch oven.
Set timer for 2 hours.
When kitchen starts to smell awesome, check under the lid. It's done when the bacon looks mostly cooked but not crispy and when the onions look like they've wilted and getting a bit clear on the outside.