Recipe courtesy of Tina Masciarelli, Buy Haywood Project Coordinator

INGREDIENTS

4lbs local chuck roast, cut into 1 + 1/2 inch cubes
3 stalks celery, diced
4 carrots, chopped
4 sprigs fresh thyme + rosemary, finely chopped
2 medium onions, roughly chopped
4 cloves garlic, crushed
3 Tablespoons tomato paste
1 +1/2 cups of your favorite craft Porter or Stout – locally produced
Low sodium chicken or beef stock, at least 4 cups
Salt + pepper
Flour, as needed
Extra Virgin Olive Oil (EVOO)

STEPS OF PREPARATION

Preheat oven to 350 degrees

Dredge roast cubes in flour seasoned with salt + pepper. Add to Dutch oven with hot EVOO and brown on all sides. Remove and set aside.

Add carrots, celery, onions and stir to loosen brown bits. Add salt & pepper. Cook on medium to medium-high heat for 5 minutes. Add tomato paste, herbs and garlic. Cook for 3 more minutes, stirring frequently so garlic doesn’t burn.

Add 1/2 cup of your favorite porter or stout beer and stir to incorporate.

Return beef (and any liquid that has collected on the plate) to the pot. Add chicken or beef stock until meat & vegetables are covered. Salt & pepper again until well seasoned. Bring to a simmer and cover.

Place in preheated oven. Cook for 1 1/2 to 2 1/2 hours until done. Meat should be tender enough to be able to cut with the side of a spoon. Taste for salt & pepper, season if desired. Skim fat using a paper towel.

Serve over mashed potatoes, toast or polenta. Garnish with fresh chopped parsley.

Photo: Markus Spiske

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Cooking Local Note:

Clark Williams is a leader in the craft brewing industry not only for his award-winning beers and super fly atmosphere but also for his steadfast community leadership. He is retired now—but remains a tremendous presence as a stakeholder who always comes from a place of “how can I help,” former Marine, patriot, rescue-dog lover and friend. We will be forever grateful for his support in all things local.

You may substitute your favorite porter or stout;
however, we suggest something that comes as close as possible to the original spirit of this recipe.