• 1 2 1/2 pound chuck roast, trimmed of fat and cut into 1 1/2 inch chunks, and blotted dry
  • 3-4 tablespoons all purpose flour
  • 1 teaspoon salt
  • ¼ cup olive oil
  • ¼ teaspoon pepper
  • 3 medium onions, chopped
  • 1 can Guinness stout
  • 1 pound baby carrots
  • 3 medium turnips, peeled and diced
  • 1 medium sized eggplant, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, chopped
  • zest of one large orange, cut into strips
  • 1 bouquet garni (parsley, thyme, bay leaf and celery)


In a zip loc bag toss the meat in batches with the flour, salt and pepper. In a large skillet over the medium high, warm two tablespoons of the oil until very hot. Add half the meat and cook until browned on all sides, 4-5 minutes total. Transfer to the crock. Repeat with the remaining oil and meat. Transfer to the slow cooker.
Add the onions to the skillet and cook, scraping up browned bits stuck to the pan until softened slightly, about three minutes; transfer to the cooker. Pour in the beer and in layers add the carrots, turnips, eggplant, mushrooms and garlic on top of the meat. Nestle the orange zest and bouquet garni into the center of the meat and vegetables. Cover and cook on Low until the meat is tender enough to cut with the fork, 8-9 hours.
Remove the bouquet garni, then taste for salt and pepper and serve.