In a medium size pot, place a knob of butter and sear the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme, rosemary, about half the bottle of beer and reduce by half. Add the brown sauce and cook for 10 minutes.
Finish the beef by pouring in the rest of the beer and serve with roasted carrot and parsnip and champ potato, if desired.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.