Beef Chuck Roast Braised with Stout and Dried Cherries

Serves 6

1 tablespoon extra virgin olive oil
3 pounds chuck roast, diced
1 small onion, diced
3 cloves garlic, chopped
1 bottle stout beer
2/3 cup dried cherries
5 cups chicken or beef stock
2 teaspoons chopped fresh rosemary
Salt and black pepper

Pre-heat oven 350 degrees.

Heat olive oil in a very large oven proof sauté pan until smoking hot. Season the beef well and ad to the hot pan. Sear well on all sides about 4 minutes. Add the onion and garlic and sauté until tender about 3-4 minutes. Add the beer and cook until reduced by about half. Add the cherries, stock and rosemary and bring to a boil. Place the lid on the pan and place in the oven. Cook until very tender about 1 hour. Remove from the oven and skim the fat. Season with salt and cracked black pepper. Serve warm over mashed potatoes, pasta, or soft polenta.