Guinness Braised Beef Print Email

2 1/2 pounds beef chuck, cut into 1" chunks
flour for dredging (about 2-3 tablespoons)
salt and pepper
12 oz. bottle of Guinness, room temp.
2 large onions, coarsely chopped
6 carrots, peeled and sliced into thick chunks
3 ribs celery, cut into chunks
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1 bay leaf
fresh parsley, chopped

Dredge beef in flour, salt, and pepper. In a hot Dutch oven, sear the meat until very brown. Add the Guinness, de-glazing bottom of pan. Add vegetables and reduce heat to medium flame. Add dried spices. Reduce to simmer, cover and braise over a low flame or in a 300° oven until very tender - 2-3 hours. Garnish with chopped parsley and serve.