Ingredients (~6 servings)
- 2 lbs chuck roast, cut into 1-inch cubes
- 1 1/2 Tbsp all-purpose flour
- Salt & pepper
- 1 Tbsp olive oil
- 1 sweet onion, diced
- 1 (12 oz) can Guinness or other stout beer
- 1 1/4 cups beef broth
- 1 garlic clove, smashed
- 2 Tbsp tomato paste
- 2 celery stalks, cut into thirds
- 1/2 tsp balsamic vinegar
Season and Sear the Chuck Roast
Coat the chuck roast cubes with flour and season liberally with salt and pepper.
Heat olive oil in a Dutch oven or large stockpot over high heat – you want it hot enough that the beef sizzles immediately when it hits the pan.
Sear the beef on all sides until golden brown, working in batches if needed so you don’t overcrowd the pan.
The browning creates the base flavor for your sauce, so don’t rush this step.
Cook the Onions and Build the Braising Liquid
Remove the beef from the pan but leave any liquid and browned bits in the pot; reduce heat to medium.
Add the diced onions and cook for ~1 minute, stirring frequently.
The onions will start to soften and pick up some of that fond from the bottom of the pot.
Return the beef to the pot and add the Guinness, beef broth, smashed garlic, tomato paste, celery stalks, and balsamic vinegar.
Braise Until Fork Tender
Cover the pot and reduce heat to low.
Simmer for 2 to 2 1/2 hours, or until the beef is tender enough to cut with a fork and the liquid has thickened into a rich sauce.
You’ll know it’s ready when you can easily shred the beef with two forks.
Remove the celery pieces from the pot and adjust seasoning with salt and pepper to taste before serving.
The sauce should coat the back of a spoon but still be pourable.
Guinness Braised Beef
Ingredients
Ingredients (~6 servings)
- 2 lbs chuck roast cut into 1-inch cubes
- 1 1/2 Tbsp all-purpose flour
- Salt & pepper
- 1 Tbsp olive oil
- 1 sweet onion diced
- 1 can Guinness or other stout beer 12 oz
- 1 1/4 cups beef broth
- 1 garlic clove smashed
- 2 Tbsp tomato paste
- 2 celery stalks cut into thirds
- 1/2 tsp balsamic vinegar
Instructions
- Coat beef cubes with flour, salt, and pepper.
- Heat olive oil in Dutch oven over high heat until very hot.
- Sear beef in batches until golden brown on all sides, then remove from pot.
- Reduce heat to medium and add onions, cooking 1 minute while stirring.
- Return beef to pot and add Guinness, beef broth, garlic, tomato paste, celery, and balsamic vinegar.
- Cover, reduce heat to low, and simmer 2 to 2.5 hours until beef is fork-tender and liquid has thickened.
- Remove celery pieces and adjust seasoning with salt and pepper before serving.
