2 pounds chuck roast, cut into large pieces
2 tablespoons vegetable oil
4 onions, sliced
1 small carrot, chopped
1 celery stalk, chopped
flour for dusting (optional)
12 oz (1 bottle) Guinness Stout
1+ teaspoon ginger, peeled and sliced
2 garlic cloves, minced
14 oz canned chopped tomatoes
1 tablespoon molasses
1 cup beef stock
zest of one orange
salt and pepper

Preheat oven to 300 degrees (optional) .

In a stockpot, over a medium heat: Add the oil, and brown beef. Remove from pan. Brown onions, carrot, and celery, and dust with flour. Add a bit of the Guinness to the pan, and with a wooden spoon, scrape up any bits stuck to the pan. Add remaining Guinness. Add ginger, garlic, and chopped tomatoes.

Bring to simmer. Add molasses and stock, and bring back to a simmer. Add zest, and put browned beef back into stockpot.

Bake for 90 minutes, or until the meat is done, and tender. OR , simmer over a low heat on the stove.

Remove meat from liquid. Strain the vegetables from liquid, placing all of the liquid back into the stockpot. Puree vegetables in a food pro or blender. Put pureed vegetables back into liquid, with meat, and adjust seasoning with salt and pepper.