Ingredients
- 2 1/2 to 3 pounds beef chuck
- Beer Marinade, recipe follows
- 3 tablespoons pork lard or vegetable oil
- 2 medium onions, cut into thick slices
- 4 garlic cloves, finely mashed
- 3 medium tomatoes, peeled, seeded, and chopped
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 bay leaves
- 3 cups dark beer
- 3 cups water
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
Directions
Trim the beef chuck and place in a container just large enough to hold it. Pour the Beer Marinade over and refrigerate several hours or overnight.
Preheat the oven to 350 degrees. Lift the meat from the marinade and pat dry. Reserve the marinade. Over a medium high heat, in a heavy Dutch oven, heat the lard. Brown the steak on both sides. Add the onions and cook for 3 minutes. Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade.
Cover and bake about 45 minutes. Add the carrots and potatoes. Cover and cook an additional 45 minutes or until the meat is very tender.
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By lmower_5461719
Charleston, SC
on March 08, 2007
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Pretty darn tasty. I used Negra Modelo which I think is a great Mexican dark beer. And for those of you who need a little help, if you type "Beer Marinade" in the recipes search box, you'll know where the Beer Marinade is!!!
By ttopoli1_2371627
Farmington, NY
on December 30, 2006
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With the lack of the marinade recipe I used the following: 1 bottle beer (Dos Equis, 4 tbsp chile powder, 1/4 tsp cayene pepper, 2 tsp cominos, 3 tbsp onion powder, 3 tbsp garlic powder -- combine in large bowl, add meat. Marinade beef in refridgerator for 12-24 hours. I followed the rest of the recipe and this came out as a great filling for tacos, or served with spiced fried potatoes as a main course.
By twinkie623_6349231
Yonkers, NY
on November 09, 2006
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sounded like a great recipe....but there was NO beer marinade recipe following the master recipe !!!!
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