This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.

Wow, does this look fantastic or what? I absolutely can not wait for autumn to hit here in the states again, this will defiantly be on my menus!

Please leave your comments and favorites on the original submission by http://www.furaffinity.net/view/3826569/

Omg, this was an awesome recipe. This was my first attempt at it - on the second and third tries, I altered the recipe somewhat, adding whole mushrooms, celery, and yellow bell pepper, doubling the Worchestershire sauce called for, and an additional clove of garlic.

Takes about three hours to cook, and worth every minute of prep! Here's how it works:

The Stew:
- 3lbs beef chuck roast, trimmed of fat and diced into 1/2" cubes
- 2 or 3 carrots, skinned and sliced to 1/4" discs
- 1 bunch celery hearts, chopped
- 1 bottle dark beer (I use Black Butte porter)
- 2 cups mushrooms (whole or chopped - species of your choice.)
- 4 dried bay leaves
- 1tsp finely chopped fresh thyme
- 4-6 cloves minced garlic
- 3Tbsp Worchestershire sauce
- 3Tbsp all-purpose flour
- Olive oil
- Salt and pepper to taste

Pre-heat your oven to 325°F (163°C)

Start by adding about 2Tbsp of olive oil to a well seasoned iron Ducth oven. Heat until it's almost smoking, add half the garlic and beef cubes and braise until the meat is just browned on the outside, remove from the oven and set aside. Repeat for the other half.

Once the beef has been braised, add both halves to the oven again, then sprinkle with the flour, stirring to coat evenly - this helps the sauce thicken.

Add the beer, vegetables, bay leaves, thyme, and Worchestershire sauce, stirring the mixture to distribute everything. Cover the Dutch oven with its lid, place in the oven's middle rack and bake at 325°F for 45 minutes.

After the time is up, remove the stew, stir (now's the time to taste-test for salt and pepper), and bake for another 45 minutes - leave the lid off this time!

Start the calcanon (directions below).

Once the baking is done, remove it from the oven and allow to cool for about twenty minutes - this will thicken the stew nicely.


Calcanon:

- 1/2 head of cabbage, cored
- 2lbs potatos, peeled and cut into quarters
- 4Tbsp butter (do NOT use margarine)
- 4 slices crispy-cooked bacon, crumbled
- 1 clove garlic, minced
- Approx. 1 cup whole milk
- Salt & pepper to taste


Boil the quartered potatos with a bit of salt until they fall apart at the touch of a fork.

Shred or finely chop the cabbage (food processor works excellent for this, but isn't needed) and place in a microwave-safe bowl with about 1Tbsp water, and cover with dampened paper towel. Microwave on high for about 2 mins (time will vary), remove from the oven, stir, and microwave for another 2 mins. Cabbage should be softened, but not soggy.

Lightly sautee the minced garlic in the butter and set aside.

One the potatos are done, drain and mash them. Add the butter/garlic mix, milk, crumbled bacon, and cabbage, stir or whisk well until all the ingredients are thoroughly combined. Salt & pepper to taste.



Serving:
Scoop the calcanon onto a plate, forming a crater in the middle. Ladle enough stew in the crater to fill it. Garnish with fresh parsley or whatever you want!

Enjoy!

Allergy warning – recipe containsdairy products