Guinness Braised Beef and Roast Potatoes

Guinness Braised Beef and Roast Potatoes For the braised beef 3 lbs beef pot roast (Blade or chuck roast work well) salt and pepper to season 1/2 cup flour to dredge the beef cubes 3 to 4 tbsp vegetable oil 2 cups sliced button or crimini mushrooms 4 tbsp butter 2 large onions, diced 4 cloves minced garlic 4 cups low sodium beef stock 2 cups Guinness stout beer 1 1/2 tbsp dried thyme 1/2 tsp ground nutmeg 1/2 tsp salt 1 tsp coarsely ground black pepper 2 bay leaves You will also need 6 -8 large roasted potatos Trim the beef roast of excess fat then cut it into 1½ inch cubes. Season the cubes with salt and pepper, then roll them in plain flour to coat them well. In a cast iron skillet, heat the oil over medium high heat and brown the beef cubes well in small batches. Do not crowd the pan with the beef or it will be harder to brown and be drier when cooked. Transfer the browned beef to a covered roasting pan or large dutch oven. Melt the butter in a saute pan and add the mushrooms. Cook over medium heat until they take on a little brown color, then add them to the pan with the beef. If necessary, add a little more butter and add the onions and garlic to the saute pan. Saute over medium heat until the onions have softened but not browned, then add them to the roasting pan with the beef. Add the beef stock, Guinness, thyme, nutmeg, salt, pepper, and bay leaves. Stir and cover the roasting pan tightly with aluminum foil before adding the lid. Cook in a 300 degree oven for 2 2/2 to 3 hours or until the beef is fall apart tender. Stir every hour or so. Cook the roasted potatoes as directed in the recipe at the link provided. Slit the potato down the center and fill the opening with the braised beef. Serve with steamed or roasted vegetables.