Prepare the Braised Beef

  • Chuck or bottom round roast 6.5 lbs
  • Kosher salt and black pepper to taste
  • Vegetable oil, as needed
  • Buttoned mushrooms, quartered 1 lb
  • Celery, chopped 1 lb
  • Red onion, chopped 1 lb
  • Leek, white parts only, chopped 1 lb
  • Bay leaves, dry 3 each
  • Carrots, peeled, cut into 2-in. pieces 1.5 lbs
  • Rosemary sprigs, fresh 3 each
  • Garlic cloves, crushed 8 each
  • Thyme sprigs, fresh 6 each
  • Stout Irish beer 3.5 cups
  • Red wine 3 cups
  • Knorr® Professional Ultimate Beef Bouillon Base 6 x 1 lb 1.5 qts, prepared

Prepare the Sticky Dark Gravy

  • Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz 0.5 cup
  • Chopped raisins 0.5 cup
  • Braising liquid, warm 3 cups
  • Cherry preserves 1.5 cups
  1. Prepare the Braised Beef

    • Season the beef and sear.
    • Remove the beef and set aside. In the same pot, add the vegetables and cook until vegetables begin to color. Reduce the heat to medium-low, cover, and sweat.
    • Add the beef, herbs, beer, wine, and prepared Knorr® Ultimate Beef Baseand bring to a boil. Reduce to a simmer, cover, and simmer until the beef is tender. Remove meat and reserve braising liquid. Slice beef and hold hot for service.
  2. Prepare the Sticky Dark Gravy

    • Heat the reserved braising liquid.
    • Whisk in the dry Knorr® Demi-Glace Sauce Mix (unprepared) into braising liquid until dissolved.
    • Stir in raisins and cherry preserves and bring sauce to a simmer. Hold hot for service.
  3. To Serve

    • Place an 8 oz. portion of beef on the plate. Top with sticky dark gravy.
    • Consider pairing with mashed potatoes or celeriac mash for an authentic flair.