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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large Dutch oven and add a tablespoon of olive oil. | 2. If you have a big piece of meat, cut it in half or in quarters. | 3. On high heat, brown each side of the meat and sear it so you get burnt little bits stuck to the bottom of your pan. This will create deep flavor! | 4. Add the onions all around the meat, and saute for a few minutes, or until the onions begin to soften. Turn the heat to medium if the onions are scorching, but keep stirring them around. | 5. Once the onions are near translucent, pour both bottles of Guinness over the meat. | 6. Add the thyme and other spices and stir. | 7. Cover and cook on low heat, simmering, for about 2 hours. At this point, your meat should shred slightly when poked with a fork. If it doesn't, let it cook for another half hour, and check again. | 8. Once the meat is at the just shredding point, make a slurry of the cornstarch and a bit of water and poor into the pot and gently stir. | 9. The sauce should thicken a bit as it continues to cook over the next few minutes. | 10. Season the gravy with salt and pepper to your liking. | 11. Serve with mashed potatoes and veggies for true comfort food! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	2	lbs	boneless	1632.0037	0.0	173.8991	104.0856
onion	2		cut sliced	88.0	20.548000000000002	2.42	0.22
stout beer	2	bottles		-	-	-	-
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
salt pepper				-	-	-	-
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.