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
Sear the Chuck Roast & Prep for Braising
After covering the chuck roast pieces in flour and seasoning them with salt and pepper, place the pan on high heat and add enough olive oil so that the beef begins sizzling when you add it to the hot oil.
The goal when searing is to sear each side of the chuck roast until the surface is golden brown.
If it takes more than one batch to do this, it is likely that you are overcrowding the pan.
The browning creates the base flavor for your sauce, so do not rush this step.
Cook the Onions and Build the Braising Liquid
After searing the beef, remove it from the pot, but do not clean the pan of liquid and browned bits.
Reduce the heat to medium.
Add the diced onion and stir for approximately 1 minute or until the onion begins to soften.
The onion should pick up some of the fond in the bottom of the pot.
Once the onion has softened, return the chuck roast back into the pot along with 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.
Let simmer for 2 to 2 1/2 hours or until the roast has become fork tender 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.
