|15 Minutes||4 hours||6|
2 pounds grass-fed chuck roast
Salt and pepper
4 cups beer (ale, lager, porter, or stout) or water
1 large onion, diced
5 or 6 large Yukon gold potatoes or red potatoes or 3 large russets, diced
4 ribs celery cut into 2 inch pieces
4 medium carrots cut into 2 inch pieces
Preheat oven to 250 degrees. Season both sides of the chuck roast with salt, pepper, and flour. Heat a large sauté pan or Dutch oven over medium heat. Pan sear both sides of the chuck roast, add the beer, cover, and braise in the oven for 4 hours.
Remove stew from oven and turn the oven up to 350 degrees. Add the onions, potatoes, celery, and carrots. Cover and return to the oven for an additional hour. Season with salt and pepper and serve warm.