Ingredients

One-half cup vegetable oil
3 pound chuck roast, cut into large chunks
Salt & Pepper
1 large onion, peeled and chopped
6 garlic cloves, peeled and sliced
1 small can tomato paste
2 bottles dark beer
2 cups beef stock



Method

Preheat oven to 325 degrees Celsius.

Heat oil in a large, heavy-bottomed pot.

Add beef chunks, season with salt and pepper and brown them.

When they are very well browned, remove them with tongs and reserve in a bowl.

Add onions to the hot pot and sauté them until they are golden brown.

Add garlic and tomato paste and cook, stirring, for a few minutes.

Place browned beef back into the pot and add the beer and stock.

Season with salt and pepper and bring to a simmer.

Place a tight fitting lid on the pot and put it in the oven.

Stew slowly until the beef is very tender and the broth has thickened, about 1 hour.