Okay, if you don't hunt or have any Venison roasts left in the freezer, this works just as well with beef. The Stout really adds a great flavor.
3 lbs venison or beef roast cut in large chunks
4 Tbs cooking oil
15 carrots sliced
6 potatoes cut in chunks
1 medium onion sliced
4 garlic cloves
1 x 12 oz bottle stout (I've only used Guinness)
2 to 3 cups water
Salt and pepper
Preheat the oven to 325°F. Brown the meat in cooking oil in a large Dutch oven and set aside. Add the vegetables & cook until lightly colored, then pour in the Stout and stir well.
Add the water, return the meat, and salt & pepper. Bring to a boil then remove from burner, cover and put in the oven for 2 & 1/2 hours. Check after the first hour and the last half hour to make sure there is still water in the pan. Remove from heat and let sit 15 minutes before serving.