Beer Braised Beef with Onions
“Beer Braised Beef with Onions – just the name makes me feel warm and satisfied. Slow-braised goodness with a deep rich stock served over mashed potatoes or egg noodles. It’s so easy to make, most of the time is hands-off and smelling the wonderful aromas in your kitchen will whet your appetite and set your mouth to watering.”
Ingredients
- 2 pounds beef chuck cut into cubes, visible fat removed
- 2 tablespoons extra virgin olive oil
- 1 pound onions thinly sliced (this is about 2 large)
- 4 tablespoons flour
- 2 tablespoon unsalted butter
- 2 tablespoon white wine vinegar*
- 12 ounces dark beer I like a stout or porter*
- 1 cup beef broth*
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground pepper
- 1 tablespoon dark brown sugar
Instructions
- Heat oven to 325º F
- Toss the beef with salt and pepper; in a large pot or Dutch oven, (best not to use non-stick) heat the oil over medium-high heat; add the beef, in batches and saute until well browned. Remove with a slotted spoon and set aside.
- After the last batch of meat is mostly browned, add the onions, along with the meat that has already been cooked and any accumulated juices; and sauté until the onions are translucent and just beginning to brown. Lower the heat; add the butter along with the flour, stir and cook stirring often, for 5 to 7 minutes.
- Continue to stir while slowly adding the beer, beef broth, vinegar, and thyme; scraping the browned bits from the bottom of the pan. Once the sauce is smooth and just starting to thicken, add the bay leaves along with salt and pepper to taste.
- Sprinkle the brown sugar over the top. Cover and cook in the oven for 2 hours. Serve over mashed potatoes, egg noodles, pasta or rice.
- *If cooking in a pressure cooker, use only 1 tablespoon vinegar, 6 ounces of beer, and 4 ounces of beef stock. Bring to a simmer; cover and bring to pressure. Lower heat and allow to cook for about 40 minutes. Turn off heat and allow pressure to release naturally. If using your slow-cooker (crockpot); again, use only half of the liquids; place the ingredients, once browned, into your slow-cooker and cook on high 4 hours or low 6 - 8 hours (or according to your manufactures directions.
Nutrition
Serving: 1gSodium: 229mgFiber: 1gCholesterol: 120mgCalories: 344kcalPolyunsaturated Fat: 8gSaturated Fat: 6gFat: 14gProtein: 38gCarbohydrates: 11g
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