Followed ingredient list. Trimmed and cut chuck into 2"-3" pieces, dredged in flour and browned. Subbed broth, pouring from an open beef box rather than cracking a chicken box for just 1/2cup. Slow simmered much longer than 1.5 hours, until chuck was tender. Made the horseradish potatoes to recipe. Served with CL's brussels sprouts/bacon/shallots. Pretty good cold-weather supper.
AMAZING! All the ingredients blended well together for a very flavorful meal. I used Herbs de Provence instead of just rosemary and it was delicious. This recipe is definitely a keeper!
We made this last year around St Patrick's Day. It is so good we have added it to our winter meal menu.
My family strongly disliked the potatoes - I think we are just not fond of horseradish. So I will not make those again. As for the meat- we could not detect the beer and it was expensive to buy Guinness just for one dinner since we don't usually drink it. We definitely enjoyed the steaks, I just think the cost out weighs the taste so we will probably not make this unless I have Stout already in the house. In summary, will keep the steak recipe and toss the mashed potatoes