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Prepare the Braised Beef

  • Chuck or bottom round roast 6.5 lbs.
  • Kosher salt and black pepper to taste
  • Vegetable Oil, as needed
  • Buttoned mushrooms, quartered 1 lbs.
  • Carrots, peeled, cut into 2" pieces 1.5 lbs.
  • Celery, chopped 1 lbs.
  • Red onion, chopped 1 lbs.
  • Leek, white parts only, chopped 1 lbs.
  • Garlic cloves, crushed 8 each
  • Rosemary sprigs, fresh 3 each
  • Red Wine 3 cup
  • Stout Irish beer 3.5 cup
  • Bay leaves, dry 3 each
  • Thyme sprigs, fresh 6 each
  • Sticky Dark Gravy, prepared 5 cup
  • Knorr Ultimate® Roasted Beef Base, prepared 1.5 qt

Prepare the Sticky Dark Gravy

  • Braising liquid, warm 3 cup
  • Chopped raisins 0.5 cup
  • Cherry preserves 1.5 cup
  1. Prepare the Braised Beef

    • Season the beef and sear.
    • In the same pot, add the vegetables and cook until vegetables begin to color. Reduce the heat to medium-low, cover, and sweat.
    • Add the beef, herbs, beer, wine, and prepared beef base and bring to a boil. Reduce to a simmer, cover, and simmer until the beef is tender (about 2 hours). Remove meat and reserve braising liquid. Slice beef.
    • Ladle sticky dark gravy (sub recipe below)over sliced beef.
    • Consider pairing with mashed potatoes or celeriac mash for an authentic flair.

  2. Prepare the Sticky Dark Gravy

    • Heat the reserved braising liquid.
    • Whisk in the dry Knorr® Demi-Glace Sauce Mix into braising liquid until dissolved.
    • Stir in raisins and cherry preserves and bring sauce to a simmer. Hold hot for service.

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