2day's recipe: Beer-Braised Beef with Italian Salsa Verde- delicious!

I don't know about your house but in several households I work with I find that someone is a meat and potatoes person and really doesn't care to much for anything else.  I have to say, I love meat and potatoes but I also like everything else.  I'm sharing one of my favorite dishes that will satify the meat and potato lover & add a little something extra for the more diverse eater in the household.  It is simply delicious, trust me.  I serve the beef over mashed potatoes and serve crusty bread with this. 
Enjoy :-)

Beer-Braised Beef with Italian Salsa Verde


Outstanding
This meat dish is a specialty at Simpatica Dining Hall. You can prepare and refrigerate the salsa verde up to two weeks in advance. It's good with chicken or fish, too, or simply atop grilled bread as an appetizer. Serve the beef and salsa over mashed potatoes instead of toasted bread, if desired.


Ingredients
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 or larger roast
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 or dark stout beer like Bad Penny made in Raleigh!
Remaining ingredient:
1 (16-ounce) loaf Italian bread cut into 16 (1-ounce) slices, toasted


Instructions
Preheat oven to 350°.

To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

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.

Add 1 teaspoon 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 1 1/2 tablespoons salsa.



Yields: 8 Servings

Source:  Katherine Cole, Cooking Light, DECEMBER 2006