You can also cook the roast in a slow cooker. After adding the stock, transfer to a 6-quart electric slow cooker, and cook on LOW for about 8 hours.
6 center-cut bacon slices, chopped
2 medium onions, vertically sliced
6 garlic cloves, thinly sliced
1 1/2 tablespoons olive oil
1 (2 1/2-pound) top blade roast, trimmed
2 tablespoons all-purpose flour, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 (12-ounce) bottle beer (such as lager)
1 1/2 cups unsalted beef stock (such as Swanson)
2 fresh rosemary sprigs
How to Make It
Heat bacon in a large Dutch oven over medium heat 4 minutes or until crisp, stirring frequently. Add onion and garlic; cook 8 minutes. Place onion mixture in a bowl.
Increase heat to medium-high. Add oil; swirl to coat. Sprinkle beef with 1 tablespoon flour, 1/2 teaspoon salt, and pepper. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add beer to pan; bring to a simmer, scraping pan to loosen browned bits. Add onion mixture, stock, remaining 1/2 teaspoon salt, and rosemary to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours. Turn beef; cover and cook 2 hours or until very tender. Place beef on a plate, and cover with foil.
Remove rosemary from pan; discard. Combine remaining 1 tablespoon flour and 1/4 cup beef cooking liquid in a small bowl, stirring with a whisk. Add flour mixture to pan. Increase heat to medium-high. Cook 3 minutes or until slightly thickened, stirring frequently. Cut beef across the grain into thin slices. Serve with sauce.
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I used the crockpot and had high expectations based on the reviews, but we found the beef somewhat chewy/stringy and didn't think there was much flavor. I've made so many better beef stew recipes from Cooking Light. Check out Hungarian Beef Stew (Jan 2016) for example. Probably won't bother with this recipe again.
Used the stovetop to simmer the meat. After 6 hours we were still waiting for our meat to tenderize, so we finished it off in the oven. I suppose there are many meanings to the word "simmer" according to different stovetops, so I would use the crockpot in the future to guarantee timeliness of meat. Flavor was excellent and it was easy to assemble. Used this for weekend guests and it was a hit!