Chuck Roast

Serves 6

2 - 3 lbs. chuck roast, boneless

1 lb. pearl onions, peeled (tip: frozen, peeled pearl onions are fine) OR 2 medium onions, large diced

3 garlic cloves, minced

1 Tbs kosher salt

½ tsp freshly ground black pepper

2 Tbs canola oil, divided, plus more if needed

⅓ cup AP flour

2 Tbs tomato paste

1 can of Irish stout

3 cups beef broth (for homemade, see our beef stock video)

1 Tbs Worcestershire sauce

1 tsp dried thyme

1 bay leaf

5 medium carrots, diced (about 24 ozs.)

1 lb. Yukon Gold potatoes, diced

3 sprigs fresh parsley, picked and chopped

Trim any large bits of fat from the chuck roast, then cut into approximately 2-inch pieces. Dry the pieces as best as you can with paper towel and season all over with kosher salt and black pepper.

Heat 1 tablespoon of canola oil in a Dutch oven or heavy-bottom pot with a lid over medium-high heat. Add half of the chuck in a single layer and sear on all sides, 2 to 3 minutes per side. Don't overcrowd the pot so that the beef can brown. Move chuck to a large bowl and repeat with searing the remaining beef, adding more vegetable oil to the pot if needed. Move that seared beef to the bowl with the rest of it. 

Reduce the heat to medium and add the other 1 tablespoon of canola oil. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Depending on how much beef fat rendered, add more canola oil if you feel the onions need it. Add the garlic and cook for about 30 seconds. Add flour and tomato paste and stir to coat the onions and garlic until no dry flour remains. Cook for one more minute and then add the Irish stout. Bring to a simmer and scrape up any bits of fond at the bottom of the pot. Cook at a simmer for about 2 - 3 minutes until the mixture is thickened and the stout is reduced by about half.

Add beef broth, Worcestershire sauce, thyme, and bay leaf, and stir to combine. Add the chuck pieces and any juices in the bowl to the pot. Increase the heat to high to bring to a boil, then reduce the heat to low to maintain a bare simmer. Cover the pot and cook at a simmer for about 2 hours.

Add the carrots and potatoes to the pot and stir to combine. Cover the pot and continue to cook at a simmer for about 30 minutes, testing the carrots and potatoes with a paring knife to check if they're cooked through. Remove from heat and skim off as much fat as you're able. Taste for salt, you may like some more. Ladle the stew into bowls and garnish with the chopped parsley.