Please Fave the Original Submission here.

See what you think of this recipe from !

******************************

It's not the best ever... but it's the best I've made.

It's process for this one, so get your pen and pad out...

Ingredients:

Beef roaster of your choice (I went with a top round)
1 package of fat back, or pancetta, cubed
2 red onions, quartered
5 red potatoes, quartered (don't cut them too early)
4 cloves of garlic, smashed
3 bay leaves
12 oz of good stout
1 cup of good red wine of your choosing (I used a cabernet)
1 cup of beef stock
1/4 cup cognac (for flambé)
1 small can of tomatoe paste

Instructions:

In a medium skillet over med high heat, cook and render the fat out of the fat back until all pieces are a deep golden brown. Removed the cooked pieces from the rendered fat, and set them aside. To the rendered fat, add the cognac to the pan. If you're using a gas stove, pour the cognac at the opposite edge of the pot from the handle, tip it foward ever so slightly enough for the alcohol fumes to ignite. If you are on an electric range, you may just use a lighter. Move and turn the pan around until all the alchol is burned off. Next add the quartered red onions. Sweat the onions until they just about soften, then add beef stock, wine, tomato paste, and bay leaves. Bring the mixture to a boil. On the side, have your beef lightly seasoned, in a crock pot, and pour the mixture into the crock pot with the beef and toss in the quartered potatoes. Pour in the stout and set it on high for 2 hours, and then set it on low for 5 more hours.

******************************

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being

This recipe also contains alcohol, please use it and in your dishes responsibly.