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Servings: 8

Total Time: 3.5 hours

  • 3 pound boneless beef chuck roast, cut into 1 1/2-inch pieces
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup vegetable oil
  • 1 large yellow onion, coarsely chopped
  • 1 bottle Irish stout beer
  • 4 clove garlic, chopped
  • 14 oz beef broth
  • 2 sprigs fresh thyme
  • 2 bay leaf
  • 1 pound round red potatoes, halved
  • 3 carrots, chopped
  • 1 Tbsp parsley, chopped


  1. Combine flour, salt and pepper in a shallow dish; add beef pieces.
  2. Toss to coat each piece evenly.
  3. Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch.
  4. Transfer cooked beef to a slow cooker.
  5. Add potato and carrots.
  6. Cook onion in the same skillet used for beef until golden, about 5 minutes.
  7. Add beer and garlic; bring to a boil for 1 minute.
  8. Scrape browned bits from bottom of the pan with a wooden spoon and pour onion mixture into the slow cooker.
  9. Add beef broth, thyme and bay leaves into the slow cooker.
  10. Cook on low until beef is tender, about 3 hours.
  11. Garnish with parsley and serve.
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