The stout braised beef recipe is perfect for the cold weather. Trading Post’s Three Bears Stout adds boldness and depth to the dish. At the restaurant, the chef uses 63 Acres Beef, but you can find a high-quality blade roast from your local butcher. The blade roast has a good amount of marbling and connective tissue so it also adds richness and flavour to the sauce but can also be substituted for a leaner cut like a chuck tender roast.
Serves 4-6 people
Blade Roast (1.5kg)
Cracked Black Pepper
All-Purpose Flour (60g)
Garlic (5 cloves)
Onion (1 medium-sized)
Bay leaf, preferably fresh (1)
Rosemary sprigs (2)
Tomato paste (2 tbsp)
Trading Post Three Bears Stout (150 ml)
Beef stock (1 L)
Butter (100 g)
Shitake mushrooms, sliced (200 g)
Button mushrooms, sliced (200 g)
Whipping cream (200 ml)
- Set a rack 1/3 from the bottom of your oven and set to 350F.
- Sprinkle beef blade generously with salt & pepper and dust with flour.
- Using a dutch oven over the stove heat oil until just smoking. Sear the beef until golden on all sides, remove from pot and set aside.
- In the same pot sauté onions, garlic, carrots & leeks until caramelized. Add bay leaf, rosemary & tomato paste, let cook for about 5 mins.
- Deglaze pan with stout, add in stock and bring to a boil. Once boiling place beef back in pot and cover with lid.
- Using oven safe gloves remove the pot from the stovetop and place in hot oven. Let cook for 2.5-3 hours until just for tender.
- To make the mushroom gravy, strain the remaining liquid from the pot roast and squeeze out juices from the vegetables. In a pan, brown butter and sauté mushrooms until golden & soft. Add pot roast liquid and let cook for 10 minutes, then add cream. Pour over sliced pot roast & serve with mashed potatoes & sautéed greens.
At Trading Post, we believe that a meal is only as good as the ingredients used. Guided by our desire to “Tap into the Local”, Trading Post sources seasonal ingredients from local farmers, foragers, cheesemakers, and other artisan suppliers and purveyors.