I found a recipe on Pinterest that was a great starter for what we wanted to do, it is called Guinness Beef Stew at Gimme Some Oven blog. But we definitely made some changes to suit what we had as far as beer and making our own twist on it to give it a sort of Shepherd's Pie taste as well.
Ingredients:
3 lb beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
1 tsp salt
1 tsp pepper
3/4 cup flour, divided
3 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
12 oz Old Viscosity by Port Brewing barrel aged stout beer, divided
3 large carrots, peeled and sliced into coins
1 celery root, peeled and diced
1 turnip, peeled and diced
4 cups beef broth
2 tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme
Mashed Potatoes
Directions:
Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place 1/2 cup flour in a shallow dish. Sprinkle beef with salt and pepper, dredge beef in flour, shaking off excess. Add half of beef to pan; cook 6 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef. Remove beef from pan.
Add onion to the pot, then saute until softened and translucent, about 5 minutes. Add garlic and saute for a minute. Add 1 cup of stout beer and stir for 1 minute, being sure to scrape the bottom of the pan to life up any brown bits. Add carrots, celery root, turnips, beef broth, tomato paste, bay leaf, thyme and the cooked meat (along with juices) to pan. Bring to boil, cover and reduce heat to medium-low to simmer. Simmer over low for 1 1/2 hours, stirring occasionally and adding additional water as needed.
