Guinness braised beef chuck roast

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



  • 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



  • 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!