Beer-Braised Beef with Italian Salsa Verde

Salsa Verde:
1 cup chopped fresh mint
2/3 cup chopped fresh dill
1/3 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots
3 Tbsp. olive oil
1/2 tsp. sea salt
1/4 tsp. white pepper

Beef:
2 lbs. boneless chuck roast, trimmed, cut into 3” cubes
1/2 tsp. sea salt
1/4 tsp. white pepper
1 tsp. olive oil
3 cups vertically sliced onion
1 cup beef broth
1 12oz. can Guinness Stout

1 loaf Italian bread, cut into 16 slices, toasted

Combine Salsa Verde ingredients in a small bowl. Cover and refrigerate.

To prepare beef, sprinkle beef with 1/2 tsp. salt and 1/4 tsp. pepper. Heat a
Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef;
cook 5 minutes or until browned. Remove from pan.

Add 1 tsp. oil and onion to pan. Reduce heat, and cook 12 minutes or until
golden brown, stirring occasionally. Return beef to pan. Add broth and
beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes
or until tender. Remove beef from pan; shred with 2 forks. Return
beef to pan; stir.

Spoon 1/4 cup beef mixture over each bread slice; top each with 1½ tbsp. salsa.

8 servings