Ronnie's Notes
When it comes to cuts of beef, I think chuck is one of the tastiest. It’s got lots of beefy, meaty flavor. It’s also comparatively cheap and, when cooked right, is as tender as a ripe peach.
Cooked right?
I have to confess that I like chewy meat so I grill chuck steaks and love it!
But most folks prefer meat more tender, and chuck, which has lots of gristle, does better when slow-cooked in low heat.
It’s best when braised: stew, pot roast, soups, pot pie and casseroles.
Now that it’s getting cold and dark early where I live, this dish will be on my menu for the next few months of culinary comfort.
Instructions
Place the meat inside a large casserole.
Scatter the carrots, potatoes, parsnips, onions, mushrooms and garlic over and around the meat.
Pour in the beer.
Sprinkle the ingredients with salt and pepper.
Place the thyme sprigs on top.
Cover the casserole.
Place the covered casserole in the oven and turn the heat to 250 degrees.
Cook for or until the meat is tender.