Guinness-Braised Beef with Root Vegetables (Egg-Free)

Ingredients

• about 1360 g Beef chuck roast
• 1 bottle (14.9 oz) Guinness stout
• 3 cups Beef broth
• 3 medium Carrots
• 3 medium Parsnips
• 6 medium Potatoes
• 1 large Onion
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• 1 leaf Bay leaf
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 165°C (160°C).
2. 2Season the about 1360 g of Beef chuck roast evenly with 1 tsp of Salt and 0.5 tsp of Black pepper. Heat 2 tbsp of Olive oil in a large Dutch oven over medium-high heat until the oil shimmers. Carefully place the seasoned about 1360 g of Beef chuck roast into the hot oil and sear it on all sides until deeply browned, about 3-4 minutes per side. Remove the seared beef from the Dutch oven and set it aside on a plate.
3. 3Add the 1 large Onion, chopped, and the 3 cloves of Garlic, minced, to the Dutch oven. Cook, stirring occasionally, over medium-high heat for 5-7 minutes, until the onion is softened and translucent. Stir in the 2 tbsp of Tomato paste and cook for 1 minute more, until it smells fragrant.
4. 4Pour in the 1 bottle (about 420 g) of Guinness stout and the 3 cups of Beef broth, scraping the bottom of the Dutch oven with a spoon to loosen any browned bits. Add the 1 tsp of Dried thyme and the 1 leaf Bay leaf. Bring the liquid to a simmer over medium-high heat.
5. 5Carefully return the seared about 1360 g of Beef chuck roast to the Dutch oven. Cover the Dutch oven tightly with its lid. Place the covered Dutch oven into the preheated about 165°C (160°C) oven and braise for 3 hours, or until the beef is very tender when pierced easily with a fork.
6. 6While the beef braises, peel and cut the 3 medium Carrots, 3 medium Parsnips, and 6 medium Potatoes into roughly 2.54 cm (2.5 cm) chunks. After the 3 hours of braising, carefully remove the lid from the Dutch oven. Add the cut 3 medium Carrots, 3 medium Parsnips, and 6 medium Potatoes to the Dutch oven with the beef and braising liquid. Stir gently to submerge the vegetables. Replace the lid and continue to cook in the about 165°C (160°C) oven for another 45 minutes, or until the vegetables are tender when pierced easily with a fork.
7. 7Carefully remove the Dutch oven from the oven. Transfer the cooked about 1360 g of Beef chuck roast to a cutting board and let it rest for 10 minutes to allow the juices to redistribute. While the beef rests, use two forks to shred it into bite-sized pieces. Return the shredded beef to the Dutch oven with the cooked vegetables and braising liquid. Stir gently to combine all ingredients. Serve hot.

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