Guinness braised beef chuck roast

Preparation 15 min
Cooking 3 h 30 min
Servings 4 to 6
Freezing Absolutely

I love the taste of Guinness beer! It’s just too soft on the palate. Now imagine the flavours of this nectar mixed with roast beef and luxury veggies. Really comforting as a recipe!

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Ingredients

1 beef chuck roast, about 1 kg
1/2 red onion, finely chopped
4 garlic cloves, finely chopped
2 celery stalks, sliced
2 carrots, cut into thick slices
1 teaspoon Italian spices
4 x 441 ml cans Guinness beer
1 beef bouillon concentrate cube
20 whole baby potatoes
Fresh parsley for serving
Fleur de sel for serving
Salt and pepper from the mill

Preparation

In a large casserole dish heated over medium-high heat, add a good drizzle of olive oil and brown the roast on all sides for a total of 12 to 15 minutes. Season generously with salt and pepper on all sides. Add more oil as needed. Place the roast on a plate and set aside.
Reduce heat to medium, add the onion and garlic, add some olive oil and toss to combine. Cook, stirring constantly, 3 to 4 minutes.
Add the celery, carrots, Italian spices, a drizzle of olive oil, season with salt and pepper and toss to combine. Cook 7 to 8 minutes to caramelize.
Pour a can of beer along with the bouillon cube and scrape the bottom to get all the flavours. Break the bouillon cube apart.
Add the baby potatoes, the rest of the beer, the roast beef, season with salt and pepper and toss to combine.
Bring to a boil, reduce heat to low and cover. Simmer for 3 hours, stirring occasionally.
Shred the meat, serve with plenty of vegetables and garnish with fresh parsley and fleur de sel!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!