INGREDIENTS
1 tbsp
canola oil
2 lb
beef chuck roast
1 serving
kosher salt
1 serving
pepper
2 tbsp
flour
1 tbsp
unsalted butter
1
sweet onion
3
garlic cloves
8
yukon gold potatoes
2
carrots
3 tbsp
tomato paste
8 oz
stout beer
4 cups
beef stock
1 1/2 cups
flour
2 tsp
baking powder
1/2 tsp
dried parsley
1/2 tsp
dried rosemary
1/2 tsp
salt
1 large
eggs
1/2 cup
buttermilk