2 pounds lean beef stew or chuck, in two inch chunks
1 teaspoon salt
1/2 teaspoon pepper
Flour for dredging
2 tablespoons bacon drippings or vegetable oil
2 large yellow onions, chopped
1 garlic clove, finely minced (optional)
6 to 8 medium carrots, scraped and sliced
2 to 3 large potatoes, peeled and cut into cubes
2 to 3 turnips, peeled and cut into cubes (optional)
1 cup Guiness stout
1 cup beef broth
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 and cook over medium heat until onion is 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 fork-tender.
Makes 6 to 8 servings.