2 ¼pounds(1020g)boneless chuck roastcubed into 1 ½-inch cubes
2tablespoonsolive oil
1oniondiced
4stalkscelerydiced
4clovesgarlicminced
2handfulsbaby carrotssliced lengthwise
1cup(237ml)beef stock
12ounce(340ml)bottle brown ale or porter
15ounce(425g)can of diced tomatoeswith juices
2bay leaves
Instructions
Preheat oven to 425 °F (218 °C). Place a wire rack on top of a foil lined rimmed baking sheet. Set aside.
In a small bowl, mix together spice mixture. Sprinkle spice mixture on beef and coat on all six sides and gently pressing the mixture onto the beef. Place the seasoned beef onto the wire rack.
Bake for 15 minutes then remove from oven. Turn oven temperature down to 350 degrees Fahrenheit.
While the beef is in the oven, heat the olive oil in a large cast iron dutch oven or braiser on medium-high heat. Once the oil is heated, add onion, celery, and garlic. Cook until just softened and then add the carrots. Remove from heat.
Pour the beef stock, ale, and diced tomatoes into the pot then stir to combine. Add in the bay leaves. Nestle the beef in the stew then cover and cook in the oven for two hours. With the last 30 minutes of cooking, you can opt to remove the lid to let the beef brown a bit.
Once done cooking, let sit for 15 minutes and then serve!