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
• 1 tablespoon chopped capers
• 3 tablespoons extravirgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Beef:
• 2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 teaspoon olive oil
• 3 cups vertically sliced onion (about 1 large)
• 1 cup fat-free, less-sodium beef broth
• 1 (12-ounce) can Guinness Stout
• Remaining ingredient:
• 1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted

1. Preheat oven to 350u0b0.
2. To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.
3. To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon 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.
4. Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.
5. 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 1 1/2 tablespoons salsa.

salsa, fresh mint, fresh dill, parsley, shallots, capers, extravirgin olive oil, salt, freshly ground black pepper, chuck roast, salt, freshly ground black pepper, cooking spray, olive oil, onion, beef broth, stout, remaining ingredient, italian bread

Taken from www.myrecipes.com/recipe/beer-braised-beef-with-italian-salsa-verde (may not work)