Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch slabs
  • 1 can (14.9 oz) Guinness Draught
  • 4 cups high-quality beef bone broth
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 3 large carrots, cut into 1-inch chunks
  • 2 medium yellow onions, roughly chopped
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dark brown sugar
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Pat the beef slabs completely dry with paper towels and season aggressively with kosher salt and black pepper.
  2. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the beef slabs until a deep brown crust forms on all sides, then remove to a plate.
  3. In the same pot, sauté the chopped onions, celery, and carrots until the onions are translucent.
  4. Add the minced garlic and tomato paste, stirring constantly for 2 minutes to cook out the raw tomato flavor.
  5. Deglaze the pot by pouring in the Guinness Draught, using a wooden spoon to scrape up all the browned bits (fond) from the bottom.
  6. Return the beef to the pot along with any accumulated juices. Add the beef bone broth, Worcestershire sauce, dark brown sugar, thyme, and bay leaves.
  7. Stir in the Yukon Gold potatoes. Bring the liquid to a gentle simmer, then reduce heat to low.
  8. Cover and simmer for approximately 3 hours, or until the beef is fork-tender and the collagen has melted into a velvety sauce.