- 2 tbsp neutral cooking oil, like canola
- 2 lbs chuck roast or flank steak
- Kosher salt and black pepper
- 1 large onion, sliced
- 2 red bell peppers, sliced
- 4 cloves of garlic, minced
- 2 tsp sweet paprika
- 2 tsp cumin
- 1 tsp dried oregano
- 12 oz Guayabera Citra Pale Ale
- 14.5 oz crushed tomatoes
- 1 bay leaf
- 1 cup pitted green olives, sliced in half
- 2 tsp white vinegar
- 4 – 6 flatbreads, thawed if frozen
- 2 cups shredded cheese, like cheddar, mozzarella, fontina
- ½ red onion, thinly sliced
- Cilantro, to garnish
- Heat oil in a large Dutch oven or pot over medium-high heat. Season beef with salt and pepper and add to pot. Brown beef on all sides, 15 – 20 minutes total. Transfer beef to a plate.
- Add onion and peppers to the pot. Cook, stirring occasionally, until caramelized, about 15 minutes. Add garlic, paprika, cumin, oregano, and cook for 1 minute. Add Guayabera Citra Pale Ale, tomatoes, bay leaf, and beef to the pot. Cover, lower heat to simmer, and cook until beef is tender, 2 – 3 hours.
- Shred beef and stir in olives and vinegar. Continue to cook until sauce is thick, 20 minutes.
- Heat oven to 375° F. Place flatbreads on a parchment-lined baking sheet and top flatbreads with shredded beef, cheese, and red onions. Bake for 10 minutes, until flatbreads are browned and cheese is melted. Garnish with cilantro.
You can find Guayabera near you using the Beer Finder, and make beer-inspired dishes all year long with more recipes like this one by Beer Belly.