INGREDIENTS
2
lbs chuck roast cut into cubes
2 tbsp
butter
2 tbsp
canola oil
1 tsp
salt
1 tsp
black pepper
1
onion, diced (about 1 cup)
1/2 tbsp
garlic, minced
4 oz
can of tomato paste
12 oz
beer (not light)
1 tbsp
beef bouillon paste
1 tbsp
Worcestershire sauce
1/4 tsp
sugar
4
carrots, peeled and diced
1 lb
potatoes, peeled and diced