Amy’s Louisiana Kitchen From Union Parish
Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
- 2 to 3 pound Chuck Roast, cubed into 2 inch pieces
- 1 ounce each (2 tablespoons) BUTTER and Olive Oil
- 1 large ONION, chopped
- 4 to 5 CARROTS, chopped into 2 inch pieces
- SALT & PEPPER
- 1 teaspoon dried, THYME
- 2 BAY LEAVES
- 1 Tablespoons PARSLEY
- 2 Tablespoons TOMATO PASTE
- 1 – 12 ounce GUINNESS STOUT
- 4 cups BEEF BROTH
Melt BUTTER with OIL in a Dutch oven or any large pan. SALT & PEPPER the cubed roast and cook in the butter and oil 3 to 4 minutes on each side until browned. Take up the meat and set aside. Into the pot of oil cook the ONIONS, CARROTS and CELERY a few minutes. Then add the GUINNESS STOUT to deglaze the pan. Add the THYME, PARSLEY, TOMATO PASTE, BAY LEAVES and the cooked meat. Add enough BEEF BROTH to cover the ingredients ONLY. Cover with lid and cook on low for 1-1/2 to 2 hours until the meat is fork tender. Stir occasionally and check to see if more broth is needed. Serve over mashed or creamed IRISH potatoes.