Guinness Beef And Vegetable Stew

• 3 T vegetable oil
• 3 pounds boneless beef chuck, cut into 1 1/2 inch cubes (I use beef stew meat)
• 3 onions chopped
• 1 12-ounce bottle Guinness Stout
• 2 cups (about) beef stock or canned broth
• 1 pound carrots, peeled, cut into 1 1/2 inch pieces (I use baby carrots from the grocery store)
• 1 pound rutabagas, peeled, cut into 1 1/2 inch pieces

1. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add 1/3 of beef to Dutch oven and brown well, about 5 minutes. Transfer beef to plate. Repeat with remaining 2 tablespoons oil and beef in two more batches.
2. Reduce heat to medium. Add onions to Dutch oven and saute until translucent, about 8 minutes. Return beef and any accumulated juices to Dutch oven. Add Guinness Stout and enough beef stock to cover meat (be careful not to add too much stock..makes for a watery stewI add one cup and then add the remainder in small amounts as necessarybut beef needs to be covered to make it less tough). Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
3. Add vegetables to stew and simmer uncovered until beef and vegetables are tender and gravy thickens slightly, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Can be prepared two days ahead. Cover and chill. Rewarm over medium heat before serving).

vegetable oil, boneless beef chuck, onions, stout, beef, carrots, rutabagas

Taken from www.epicurious.com/recipes/member/views/guinness-beef-and-vegetable-stew-50006053 (may not work)