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    Guinness braised beef chuck roast

    cadran
    Preparation :15 min Cooking :3h30 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :4 to 6

    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!

    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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    fermer la fiche

    Guinness braised beef chuck roast

    • Preparation : 15 min
    • Cooking : 3h30 min
    • Servings : 4 to 6

    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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