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Beer Braised Beef And Onions Recipe

This incredibly flavorful recipe, adapted from Gourmet Magazine (Feb 2009), transforms a humble chuck roast into a culinary masterpiece. Long, slow braising in beer creates unbelievably tender beef, infused with rich, aromatic flavors. Perfect for a cozy weeknight dinner or a special occasion, the leftovers are just as delicious shredded and served over egg noodles or mashed potatoes. Make it ahead for even deeper flavor!

Prep Time 20 mins
Cook Time 5800 mins
Calories 534.1 kcal
Protein 124g
Rating 5.0 (1 Reviews)
Beer Braised Beef And Onions 124

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beer Braised Beef And Onions

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How to Make Beer Braised Beef And Onions

  1. Pat 3-4 lb beef chuck roast dry and season generously with 2 1/2 teaspoons salt and 1 teaspoon black pepper.
  2. Heat 1 tablespoon olive oil in a wide 5-6 quart Dutch oven or heavy pot over medium-high heat until shimmering.
  3. Sear beef roast on all sides until deeply browned, about 15 minutes per side. Transfer to a plate.
  4. Add 2 large onions, chopped, and 2 bay leaves to the pot. Cook with 1/2 teaspoon salt in the remaining oil, scraping up browned bits, until onions are deeply caramelized, about 25 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Pour in 12 oz (355ml) of your favorite dark beer (stout or porter recommended) and 2 tablespoons of red wine vinegar into the pot. Bring to a boil, scraping up any remaining browned bits.
  7. Return beef to the pot, adding any accumulated juices from the plate. Return to a boil.
  8. Cut a circle of parchment paper slightly larger than the pot's diameter. Place it over the beef and onions. Cover the pot with its lid.
  9. Braise in the preheated oven until the beef is incredibly tender when pierced with a fork, about 3 1/2 - 4 hours. Cooking time may vary depending on the size of your roast.
  10. Remove the pot from the oven and transfer the beef to a cutting board. Let it rest, loosely tented with foil, for 20 minutes.
  11. Remove the string from the beef. Slice the roast against the grain.
  12. Skim off excess fat from the sauce. Remove and discard bay leaves.
  13. To reheat (optional): Remove meat from sauce and slice, then spoon sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F (160°C) oven for about 45 minutes. Alternatively, reheat unsliced meat in the sauce.
  14. Serve the braised beef with onions and sauce over mashed potatoes or egg noodles.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

28g

Fat

41g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat The Americas American Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Vegetables American 1 Day Or More Oven Easy Roast Beginner Cook Kid Friendly Kosher Winter Stews Dietary One Dish Meal Seasonal Comfort Food Inexpensive Free Of Something Meat Roast Beef Onions Taste Mood Savory Equipment