Beer-braised Beef Recipe

Preheat oven to 350°F.

Season beef with salt and pepper on all sides. Heat 2 tablespoons olive oil in a large heavy-bottomed casserole over high heat. When almost smoking, add meat; sear until browned, about 2 to 3 minutes per side. Transfer beef to a plate; set aside.

Heat remaining olive oil in the same pot over medium heat. Add onions, carrots, and celery; cook for 5 minutes or until tender and fragrant. Add 1 cup beef stock; simmer for 2 minutes, scraping the bottom to loosen the brown bits. Add remaining stock and beer.

Add beef back to the pan. (Make sure beef is fully submerged.) Cover with a lid or foil. Place pot in the preheated oven; cook for 2 1/2 to 3 hours or until fork tender.

Combine flour and water in a small bowl; stir well to form a smooth paste. Transfer pot to the stove over medium heat. Gradually add flour mixture into pot; simmer gently until sauce is slightly thickened. Season to taste. Set aside 2 to 3 cups beef and store in a covered container in the refrigerator. Serve with sweet potato mash, if desired.