2 lbs. Chuck Roast, cut into 1 inch cubes
2 Large Onions, chopped
1 clove garlic, diced
4 tablespoons butter, split
24 oz beer (dark beer)
2 cups beef stock
16 oz mustard
6 large carrots, peeled and cut into half-moon slices
1 lb. Portobello mushrooms, sliced
2 tbl. smoked paprika
1 tbl. cumin
1 tsp. cayenne pepper
Cilantro, for garnish
salt and pepper to taste
Place cubed beef in a bowl and cover with olive oil. Season generously with salt and pepper. In a stock pot, add half the butter. Once melted add the onions, cook 5 minutes and then add the garlic. Saute for approx 10 minutes until translucent but not browned. Add 12 oz beer.
Heat oil in a cast iron pan. Once hot, place 1/2 of the beef into and sear on all sides. Transfer to the stock pot and repeat with remaining beef. De-glaze pan with remaining 12oz of beer and add to stock pot.
Combine seasonings, beef stock, and mustard in the stock pot and stir. Bring to a boil and reduce heat. Simmer for approximately an hour to an hour. Add carrots and cook for an additional 30 minutes.
When carrots are added, melt the remaining butter in a saute pan and add the mushrooms. Saute until browned. Stir into the stew and simmer for 5 minutes.
Garnish with cilantro and serve!