- 2 pounds of beef, preferably beef shoulder
- 1 bottle of dark stout
- 1½ cups of chicken or beef stock(preferable)
- 1 tsp garlic powder
- 1 tsp onion powder(optional)
- Pinch of cayenne pepper
- 1 onion finely chopped
- 5 – 6 garlic cloves
- 1 cup of diced fresh button mushrooms
- 1/3 cup of flour
Sear beef in melted butter over medium high heat just until brown and remove from pot.
Saute onion, garlic and mushrooms in the butter in the same pot that the beef was seared.
Add flour to the mixture stirring well to form a brown roux (butter and flour mixed together over heat).
Add the stout and beef stock and stir well. Add seared beef and simmer over a low heat for 2 – 3 hours or until beef is very tender.
Serve with rice or toast.