Updated Saturday, August 28th, 2004
Yield: 6 to 8 servings
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.
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