Irresistible Guinness Braised Beef

Prepare for an unforgettable culinary experience with this Irresistible Guinness Braised Beef! This extraordinary dish takes a humble cut of beef and transforms it into an incredibly tender, melt-in-your-mouth masterpiece, slow-cooked in a rich, dark, and deeply flavorful sauce infused with the iconic notes of Guinness stout. The unique maltiness and subtle bitterness of the beer add an unparalleled depth that beautifully complements the savory beef and aromatic vegetables. Perfect for a cozy Sunday supper, a special holiday gathering, or an impressive dinner party, this braised beef is a true labor of love that rewards you with fall-apart tender meat and a velvety, complex gravy. It’s a comforting classic that will quickly become a cherished favorite.

Ingredients:

For the Beef & Searing:

• 3-4 pounds boneless beef chuck roast, trimmed of large pieces of fat and cut into 2-inch chunks (or left as a whole roast)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Aromatics & Vegetables:

• 2 large yellow onions, chopped (about 4 cups)
• 3 carrots, peeled and cut into 1-inch chunks
• 2 celery stalks, cut into 1-inch chunks
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 sprig fresh rosemary or 1 teaspoon dried rosemary
• 3-4 sprigs fresh thyme or 1 teaspoon dried thyme

For the Braising Liquid:

• 1 (14.9-ounce) can Guinness Draught stout (or another dark stout/porter)
• 2 cups beef broth (low sodium preferred)
• 1 tablespoon Worcestershire sauce

For Thickening (Optional, if desired):

• 2 tablespoons all-purpose flour (mixed with 2 tablespoons cold water to form a slurry)

For Garnish:

• Fresh parsley, chopped (or extra fresh thyme/rosemary sprigs)

Step-by-Step Instructions:

1. Prepare and Sear the Beef:
   • Pat the beef chuck thoroughly dry with paper towels. Season generously with 1 teaspoon salt and ½ teaspoon black pepper.
   • Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot with a tight-fitting lid over medium-high heat until shimmering.
   • Add the seasoned beef chunks in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-5 minutes per side until deeply browned on all surfaces. This step is crucial for developing rich flavor. Remove the browned beef from the pot and set aside.
2. Sauté Aromatics & Vegetables:
   • Reduce the heat to medium. Add the chopped onions, carrots, and celery to the same pot. Cook, stirring occasionally and scraping up any browned bits from the bottom, for 8-10 minutes, until the onions are softened and translucent.
   • Stir in the minced garlic, fresh rosemary, and fresh thyme (or dried herbs). Cook for another 1 minute until fragrant.
   • Add the tomato paste to the pot. Stir it in and cook for 2-3 minutes, allowing it to deepen in color and flavor.
3. Deglaze and Build Braising Liquid:
   • Pour in the entire can of Guinness stout. Bring to a simmer, scraping the bottom of the pot to release any remaining browned bits. Let it simmer for 3-5 minutes to allow some of the alcohol to cook off and the liquid to reduce slightly.
   • Return the browned beef to the pot.
   • Pour in the beef broth and Worcestershire sauce. The liquid should nearly cover the beef (if not, add a little more broth).
4. Slow Braise in the Oven:
   • Bring the liquid to a gentle simmer on the stovetop.
   • Cover the Dutch oven tightly with its lid and transfer it to the preheated oven.
   • Braise for 2½ to 3 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Check occasionally to ensure liquid isn’t completely evaporated; add a little more broth if needed.
5. Thicken (Optional) and Finish:
   • Once the beef is tender, carefully remove the Dutch oven from the oven.
   • If you desire a thicker gravy, remove the beef and vegetables with a slotted spoon and set aside. Bring the remaining liquid to a simmer on the stovetop.
   • In a small bowl, whisk together 2 tablespoons of all-purpose flour with 2 tablespoons of cold water until smooth. Slowly whisk this slurry into the simmering liquid and cook, stirring constantly, for 2-3 minutes until the gravy thickens.
   • Return the beef and vegetables to the thickened gravy.
6. Garnish and Serve:
   • Remove any large sprigs of fresh rosemary or thyme.
   • Garnish generously with fresh chopped parsley (or extra fresh herbs).
   • Serve the Irresistible Guinness Braised Beef hot, ensuring each serving gets plenty of that rich, flavorful gravy.

Tips, Variations, and Storage:

• Beef Cut: Chuck roast is ideal for braising due to its collagen content, which breaks down into gelatin, making the meat incredibly tender and the sauce rich.
• Beer Choice: While Guinness Draught is classic, any dry stout or porter will work. Avoid sweet stouts.
• Don’t Rush Browning: Searing the beef well is critical for deep flavor.
• Vegetable Additions: You can add pearl onions, diced parsnips, or even a few diced potatoes (add with the carrots/celery) if you want to make it an even more complete one-pot meal.
• Herbs: Experiment with different fresh herbs like marjoram or bay leaves (if not using thyme/rosemary).
• Seasoning Adjustment: Taste the sauce before adding salt, especially if using regular beef broth, as it can be quite salty.
• Crockpot/Slow Cooker: This recipe can easily be adapted for a slow cooker. After browning the beef and sautéing the aromatics (Steps 1-3), transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender. Thicken the sauce on the stovetop at the end if desired.
• Storage: Guinness Braised Beef tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This dish freezes beautifully. Freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven.

Pairings:

• Potatoes: Creamy mashed potatoes (colcannon, if you want to stick with the Irish theme!), roasted potatoes, or boiled baby potatoes are perfect for soaking up the rich gravy.
• Bread: Crusty bread, soda bread, or a hearty baguette.
• Vegetables: Steamed green beans, roasted Brussels sprouts, or a simple side salad.
• Wine/Beverage: Continue the theme with a glass of Guinness, a robust Cabernet Sauvignon, or a dark Irish whiskey.

Quick Info:

• Prep Time: 25 minutes
• Cook Time: 2 hours 55 minutes – 3 hours 25 minutes (braising time)
• Total Time: Approximately 3 hours 20 minutes – 3 hours 50 minutes
• Servings: 6
• Cuisine: Irish / European Comfort Food
• Effort Level: Medium (mostly hands-off braising)