1. Preheat oven to 350°F. Season the beef chuck on all sides with salt and pepper.
2. Heat a few tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Wait until the oil is hot then add the beef chuck. Cook beef for about 2 minutes per side until all sides are seared and nicely browned. Transfer beef to a plate and set aside.
3. To the same pot add the apple cider to de-glaze the bottom of the pot. Add the onion, carrots, sweet potatoes, beets and garlic to the pot and stir well. Season with thyme, salt and pepper, then cook until softened, about 8 minutes.
4. Add the beef back to the pot. Pour in the stout beer, beef broth and maple syrup, stirring well, then bring to a boil. Add the rosemary sprigs then cover with a lid. Transfer the pot to the oven and let the beef braise for 3 hours or until the beef falls apart with a fork.
5. Remove the pot from the oven. Discard the rosemary sprigs then transfer the beef to a large bowl. Shred the beef using 2 forks then set aside.
6. Using a hand blender, blend half of the contents of the pot until smooth and creamy, then stir well (if you don’t have a hand blender, transfer half of the contents of the pot to a blender and blend until smooth. Transfer back to the pot and stir). Add the shredded beef back to the pot and stir everything together. If the sauce feels too thick for your liking, add more beef broth a little at a time until you reach your desired consistency.

Brown Butter Ravioli

1. When there is 15 minutes remaining on the beef braising, start making the ravioli. Cook ravioli according to package instructions.
2. Next, prepare the brown butter sauce: Heat butter in a large skillet over medium heat. Stir the butter constantly as it melts. The butter will begin to foam and as this happens, add the rosemary sprig and continue stirring for about 3 minutes or until the butter becomes slightly browned. Quickly add the cooked ravioli to the skillet and stir to coat the ravioli. Add a pinch of nutmeg then cook for 2 more minutes until ravioli is golden and slightly crisp.
3. To serve, place ravioli at the bottom of a plate or wide bowl. Scoop ragu over the top of the ravioli then add a chunk of burrata cheese, a sprinkle of Parmesan and a drizzle of any remaining brown butter sauce. Enjoy!