Texas Beef Braised in Guiness

Pat the round steak dry with paper towels and season both sides generously with salt and freshly ground black pepper.

Heat olive oil in a large heavy-bottomed Dutch oven or braising pan over medium-high heat until shimmering.

Place the seasoned round steak in the hot oil and sear for 4-5 minutes on each side until a deep brown crust forms, then transfer to a plate.

Add chopped white onion to the same pot and cook for 3-4 minutes, stirring occasionally, until softened and beginning to caramelize.

Stir in the sliced fresh mushrooms and cook for 2-3 minutes until they release their moisture and begin to brown slightly.

Pour the entire bottle of Guinness into the pot, scraping up any browned bits from the bottom with a wooden spoon to deglaze.

Return the seared round steak to the pot and add the fresh thyme sprig and orange peel, nestling the meat among the vegetables.

Bring the liquid to a gentle simmer, then cover the pot with a lid and reduce heat to low or 325°F if using an oven.

Braise the beef for 75-90 minutes, turning the meat halfway through, until it is very tender and easily pierced with a fork.

Remove the braising pot from heat and transfer the round steak to a cutting board to rest for 5 minutes before slicing.

Slice the beef against the grain into serving portions and return to the pot with the braising liquid, vegetables, and aromatics to keep warm before serving.