Irish Oat & Stout Stew

Serves 6

3 pounds Chuck roast, cut into 1 inch cubes
3T grapeseed or canola oil
2 Yellow onions, cut into ½ cubes
1 pound Carrots, peeled and cut into ½ inch coins
4 stalks Celery, cut into ½ thick pieces
1 pound Small red potatoes, washed and left whole
2 bottles Goose Island oatmeal stout, or Guinness
1t Dried whole leaf thyme
½ t Fresh cracked black pepper
2t Salt
3T Beef base (we like a brand called Aromont, it's very low in sodium so if using another brand eliminate the salt from this recipe)
2 Bay leaves
½ c Irish steel cut oats (do not substitute quick cooking oats)

#1 Preheat a 6 to 8 quart stockpot, preferably cast iron over a moderate heat. Add oil and brown beef, for better results brown half of the meat set aside and brown the other half. Return all meat to the pan and add the onions, sautéing for 3 to 5 minutes the onions will just start to soften.

#2 Excluding the Irish oats add the remaining ingredients to the pot, reduce the heat to low, cover and simmer 1 Hour.

#3 After an hour add the oats and return lid, simmer for another hour.

#4 Check that the meat is fork tender, that the oats are cooked through and that the seasoning is to your liking.