Homemade Chicago Italian Beef Recipe with Guinness Draught Stout

Bring Chicago right to your very own kitchen with this delicious slow-cooked Italian Beef recipe that is topped off with sweet peppers and giardiniera.

We are huge meat eaters in our house and always love trying new beef recipes, if you’re anything like us then definitely check out my Steak Frites or Beef Wellington.

During the winter holidays, we always have a few family and friends over for regular gatherings, and this Italian beef recipe is perfect for serving friends or family.  The wonderful flavors that come from the full-bodied Guinness Draught Stout beer really put the flavors in this over the edge.  I know this will be a hit in your house!

This is a sponsored conversation written by me on behalf of Guinness®. The opinions and text are all mine.

Italian Beef

This classic Chicago sandwich has been around since the early 1900s.  It has of course changed slightly over the years and it is incredibly easy to make it at home.  While you may enjoy it while having lunch out at classic Chicago establishments, there’s nothing like homemade Italian beef.

The traditional sandwich uses thin slices of beef that are slow-cooked in seasonings and au jus and then served up on a hoagie roll.  You can either dip the whole sandwich in the au jus or serve some on the side.  I personally believe that big slow-cooked pieces of meat lend to a meatier more delicious filling sandwich.

What’s the Best Cut of Beef to Use?

You can absolutely stick to the classic route of this recipe and slow cook thin slices of deli beef in the exact same braising liquid that I use in this recipe.  If you’re like me and want a heartier sandwich, then these are some great cuts of beef to use:

• Bottom Round
• Top Round
• Chuck Roast
• Ribeye
• Sirloin Roast

Guinness Stout Braising Broth

I can’t say this enough, the broth that the beef is slow-braised in is absolutely incredible.  Honestly, you could do a whole chicken or even a pork shoulder, it is that good.

Here’s what’s in it:

• Onions
• Garlic
• Guinness Draught Stout Beer
• Beef Stock
• Dry Oregano
• Dried Basil
• Bay Leaves
• Pepperoncini’s and Juice
• Salt and Pepper

Guinness Gives Back

While the holiday season may look different this year, I’ve partnered with Guinness to spread some holiday magic in the spirit of giving. As you can see in the video, I’m cooking with their limited-edition Guinness Gives Back cans, this is the Chicago can for my local friends.  For every pack produced, Guinness is donating $1, up to $750,000, to charitable organizations in the U.S. like the Greater Chicago Food Depository in my own back yard

Now you all know I’ve lived in Chicagoland for over a decade, so this partnership is near and dear to my heart. I’ve experienced first-hand the many needs of Chicago, and the Food Depository is a fantastic organization that gives back to folks who are food insecure.  In addition, they also have a fantastic culinary program that offers training and skills for the restaurant workplaces.  This place is just the best, so it’s an absolute honor to work together with Guinness beer to help fuel the fight against hunger in Chicago.

You can learn more about what Guinness is doing at GuinnessGivesBack.com and keep an eye out for these cans on shelves wherever you buy your Guinness to support this awesome initiative!

How to Make Italian Beef Sandwiches

Follow these simple instructions for how to make this delicious Italian Beef Recipe:

Season the beef on all sides with salt and pepper.

Sear the beef in a large Dutch oven pot over high heat with olive oil until it is well browned on all sides.

Set the beef to the side and quickly sauté the onions and garlic in the pot until lightly browned.

Next, add in the Guinness, beef stock, oregano, basil, bay leaves, pepperoncini’s and juice, salt, and pepper, and stir until combined.

Place the beef back in the pot along with the lid and braise in the oven at 325° for 3 hours or until tender.

Pull the beef with two forks until it is shredded and serve on a toasted hoagie roll with desired toppings.

What Goes On It?

There are some very classic ways to serve up an Italian beef sandwich but first let’s look at the different toppings:

• Sweet Peppers
• Giardiniera
• Cheese (Provolone or Mozzarella)

With these tasty toppings, there are also multiple ways you can serve up this sandwich.  Here are the most traditional ways to do it:

Dipped – au jus dipped bread

Hot – with giardiniera

Sweet – with sweet peppers

Cheesy – with cheese

On Garlic – with garlic bread

You can then combine a few things to make it your own.  See if you can guess what I like when I ask for a Sweet, Cheesy, Dipped Italian Beef!

Make-Ahead and Storage

Make-Ahead: While this is delicious served up the minute it is finished you can make it the day before and keep it warm in a slow cooker on warm heat or over low heat in a Dutch oven pot on the stove.

How to Reheat: You can reheat in a slow cooker over high heat until hot or put your desired amount into a small pot with juices and heat over low heat until hot.  Lastly, you can heat it up in the microwave until hot.

How to Store: Place covered in the refrigerator for up to 5 days.  It can also be frozen, covered for up to 3 months.  Thaw in the refrigerator for 1 day before reheating and serving.

chef notes + tips

• If you want, you can finish the beef with fresh basil and oregano while pulling the beef instead of using dry herbs at the beginning of the cooking process.

More Beef Recipes

• Irish Beef Stew
• Pot Roast
• Kofta
• Bulgogi
• Loco Moco

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below! 

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Homemade Chicago Italian Beef Recipe with Guinness Draught Stout

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5 from 3 votes

Bring Chicago to your kitchen with this delicious slow-cooked Italian Beef recipe that is topped off with sweet peppers and giardiniera.

Servings: 6

Prep Time: 5 minutes minutes

Cook Time: 3 hours hours 15 minutes minutes

Ingredients 

For the Beef:

• 3- pound bottom round
• 3 tablespoons olive oil
• 1 peeled julienne yellow onion
• 4 finely minced cloves of garlic
• 16 ounces Guinness Draught Stout Beer
• 4 cups beef stock
• 1 heaping tablespoon dry oregano
• 1 heaping tablespoon dry basil
• 2 bay leaves
• 4-5 pepperoncini’s and juice
• sea salt and pepper to taste

For the Toppings:

• 1 tablespoon olive oil
• 2 seeded and thickly sliced red bell peppers
• 2 seeded and thickly sliced green bell peppers
• giardiniera
• 6 to asted hoagie buns
• 12 slices mozzarella or provolone cheese
• sea salt and pepper to taste

Instructions

• For the beef: Preheat the oven to 325°.
• Season the beef very well on all sides with salt and pepper.
• Add the olive oil to a large Dutch oven pot over medium-high heat and sear the beef on all sides until it is well browned, about 2-4 minutes per side.
• Remove the beef and set it to the side.
• Next, add the onions and garlic to the pot and sauté over medium heat for 4-5 minutes or until lightly browned.
• Pour in the Guinness, stock, oregano, basil, bay leaves, pepperoncini’s and juice, salt, and pepper, and mix until combined.
• Add the beef back into the pot, add on a lid and braise in the oven at 325° for about 3 hours or until the beef is tender and easily shreds apart with two forks.
• Toppings: Add the olive oil to a large frying pan over medium heat and sauté the peppers for 5-7 minutes or until softened. Season with salt and pepper.
• To serve: Place some of the shredded beef on a toasted hoagie bun and then add on your desired toppings and serve.

Notes

Chef Notes:

• Make-Ahead: While this is delicious served up the minute it is finished you can make it the day before and keep it warm in a slow cooker on warm heat or over low heat in a Dutch oven pot on the stove.

 

• How to Reheat: You can reheat in a slow cooker over high heat until hot or put your desired amount into a small pot with juices and heat over low heat until hot. Lastly, you can heat it up in the microwave until hot.

 

• How to Store: Place covered in the refrigerator for up to 5 days. It can also be frozen, covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.

 

• If you want, you can finish the beef with fresh basil and oregano while pulling the beef instead of using dry herbs at the beginning of the cooking process.

Nutrition

Calories: 824kcalCarbohydrates: 45gProtein: 73gFat: 36gSaturated Fat: 13gCholesterol: 185mgSodium: 1097mgPotassium: 1317mgFiber: 3gSugar: 9gVitamin A: 1794IUVitamin C: 90mgCalcium: 366mgIron: 17mg

Course: lunch, Main

Cuisine: American, Italian

Author: Chef Billy Parisi