Beer Beef Stew

• 1/2 cup vegetable oil
• Salt and pepper
• 6 garlic cloves, peeled and sliced
• 2 bottles dark beer
• 3 lb. chuck roast, cut in large chunks
• 1 large onion, peeled and chopped
• 1 small can tomato paste
• 2 cups beef stock

Directions

Preheat oven to 325 F. Heat oil in a large, heavy-bottomed pot. Add beef chunks, season with salt and pepper and brown them. When they are very well browned, remove them with tongs and place in bowl. Add onions to the hot pot and sauté them until they are golden brown. Then add garlic and tomato paste and cook, stirring, for a few minutes. Place browned beef back into the pot and add the beer and stock. Season with salt and pepper and bring to a simmer. Place a tight fitting lid on the pot and put it in the oven. Stew slowly until the beef is very tender and the broth has thickened, about 1 hour. Serve during the game with French or sour dough bread. NB: you can add roasted vegetables to your stew to make it your own.