Source: The Old Farmer’s Almanac
Yield: 8 Servings
- Lean beef stew or chuck, in 2-inch chunks: 2 Pounds
- Salt: 1 Teaspoons
- Pepper: 1/2 Teaspoons
- Flour for dredging: 1/4 Cups
- Bacon drippings or vegetable oil: 2 Tablespoons
- Large yellow onions, chopped: 2 Each
- Garlic clove, finely minced: 1 Each
- Medium carrots, scraped and sliced: 8 Each
- Large potatoes, peeled and cut into cubes: 3 Each
- Turnips, peeled and cut into cubes: 3 Each
- Guiness stout: 1 Cups
- Beef broth: 1 Cups
Season beef with salt and pepper; toss beef chunks in flour until well coated.
Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches. When all are browned, remove beef from pan and add onions and garlic. Cook over medium heat until onions are translucent.
Return beef to pot and add carrots, potatoes, turnips, stout, and broth. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beef is tender.