• 4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
• 2 tablespoons vegetable oil
• ¼ cup all-purpose flour
• 2 pinches salt and ground black pepper, or to taste
• 2 pinches cayenne pepper
• ¼ cup vegetable oil
• 2 yellow onions, chopped
• 4 cloves garlic, crushed
• ¼ cup tomato paste
• 1 teaspoon water, or as needed
• 3 cups Irish stout beer (such as Guinness®), divided
• 2 sprigs fresh thyme
• 4 large potatoes, chopped
• 2 cups chopped carrot
• 2 tablespoons chopped fresh parsley

Directions

• Step 1

Toss beef cubes with 2 tablespoons vegetable oil in a bowl.

• Step 2

Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.

• Step 3

Heat 1/4-cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.

• Step 4

Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.

• Step 5

Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.

• Step 6

Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.

• Step 7

Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

Prep:  20 mins

Cook:  3 hrs 15 mins

 Servings: 10

3-4 pounds whole beef tenderloin

(2) 4 oz. lobster tails (can be frozen)

1 T melted butter

1-1/2 teaspoons lemon juice

6 slices bacon

For the sauce:

½ C sliced scallions

½ C butter

½ C dry white wine

1/8 teaspoon garlic salt

1.     Cut beef tenderloin lengthwise to within ½ inch of end to butterfly.

2.     Cook lobster tails in boiling salted water.  Remove from shells and place lobster tails, end to end inside of beef.

3.     Combine 1 T melted butter with lemon juice and drizzle on lobster.

4.     Reassemble beef tenderloin and tie securely with string at 1 inch intervals

5.     Refrigerate for 2 hours or more until ready to bake.

6.     Before baking, lay bacon strips on top.

7.     Place on rack in shallow pan and roast at 425 degrees for 40 minutes for rare or 50 minutes for medium.

While the meat is cooking, sautee scallions in ½ C butter over low heat until tender.  Stir frequently.  Add wine and garlic salt and heat thoroughly.

Slice roast and spoon on sauce to serve.