Chef Chris has been carrying this recipe in his back pocket for over 30 years. It starts with a half-pound of marbled beef chuck, seared and then slowly braised with Guinness, Chef's magic sauce, and veggies. It's then served with sweet and spicy harissa carrots and creamy buttermilk mashed potatoes. Chef highly recommends heating this meal in the microwave.
Nutritional facts
Protein
42g
Carbs
55g
Calories
620kcal
Fat
26g
Ingredients
Canola and Olive Oil Blend, Butter, Carrots, Buttermilk, Celery, Cumin, Beef Base, Black Pepper, Garlic, Cocktail Sauce, Heavy Cream, Onion, Kosher Salt, Beef Chuck, Rainbow Carrots, Yukon Potatoes, Stout Beer, Harissa, Maple Syrup
Contains milk, soybeans.
Reviews
4.4
Based on 306 reviews
So very tasty. Highly recommended.
Liza · 02/11/26
Adrienna · 02/10/26
Meat was like jerky sooo tough to chew
Vanessa · 02/09/26
Anatoliy · 02/07/26
Maisha · 02/07/26
Angela · 02/06/26
Great taste, my beef was more than half fat. Flavours were great
Eva · 02/06/26
Anthony · 02/06/26
Robert · 02/06/26
delicious! Needs more meat
Nadine · 02/06/26
10/10 on taste! Meat was so tender! Portion could have been bigger though.
Jessica · 02/05/26
MARLENE · 02/05/26
Roast was tough and full of fat. Has been better.
Greg · 02/05/26
Richelle · 02/04/26
Very delicious, less salt would be better
Inga · 02/04/26
Randi · 02/04/26
Thought the potatoes could be jazzed up a bit. Meat needed fat trimmed.
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
