Best 3 Beer Braised Beef And Onions Recipes

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Indulge in the tantalizing flavors of beef braised in the golden hues of beer, deftly harmonized with the sweetness of onions. This classic dish, steeped in culinary tradition, promises a symphony of taste and texture that will captivate your palate. Embark on a culinary journey with three enticing variations: a hearty Guinness Beef Stew, a tantalizing Flemish Carbonnade, and a rich and flavorful Beer-Braised Beef and Onions. Each recipe offers a unique twist on this beloved comfort food, ensuring that every bite is an adventure. Whether you prefer the robust flavors of Guinness, the tangy notes of Flemish beer, or the simplicity of a classic braise, these recipes have something for every palate to savor. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 18

1 tablespoon kosher salt, more as needed
1 teaspoon black pepper, more for garnish
6 bay leaves
2 teaspoons sweet paprika, more for garnish
4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
4 Spanish or very large yellow onions, thinly sliced
6 sprigs fresh thyme
4 sprigs fresh parsley, plus chopped parsley, for garnish
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 cups beef or chicken stock, preferably homemade
1 cup beer, preferably Belgian-style or brown ale
Flaky sea salt, for garnish
Dijon-style mustard, preferably extra-hot, for serving

Steps:

  • In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
  • Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
  • When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
  • Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
  • Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
  • Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
  • If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

Provided by Jane Daniels Lear

Categories     Beer     Beef     Onion     Braise     Sauté     Super Bowl     Father's Day     Dinner     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

3 pounds onions
1 (5-pound) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 Turkish bay leaves or 1 California
2 (12-ounces) bottles pilsner-style beer such as Budweiser
2 tablespoons red-wine vinegar

Steps:

  • Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
  • Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
  • Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
  • Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
  • Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
  • Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
  • Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
  • Serve braised beef with onions and sauce.

BEER BRAISED BEEF WITH ONIONS AND STOUT



Beer Braised Beef with Onions and Stout image

Categories     Beef     Soup/Stew     St. Patrick's Day     Dinner     Braise     Stew

Number Of Ingredients 11

2 pounds Boneless beef chuck pot roast
2 tablespoons Cooking Oil
1 l Onion
2 tablespoons Ap flour
4 slice Carrots
12 ounces Stout or other dark beer
3/4 cup Water
3 Bay Leaves
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Dried Prunes- Pitted

Steps:

  • 2. Bake covered, in a 325 F oven for 1.5-1.75 hours, until meat is almost tender

Tips:

  • Choose the right cut of beef. Chuck roast, brisket, and short ribs are all good options for beer braised beef. These cuts are tough, but they become tender when cooked slowly in liquid.
  • Brown the beef before braising. This will help to develop flavor and color.
  • Use a good quality beer. The beer will add flavor to the braising liquid, so it's important to use a beer that you enjoy drinking.
  • Add vegetables to the braising liquid. Vegetables such as onions, carrots, and celery will add flavor and nutrients to the dish.
  • Cook the beef until it is fall-apart tender. This will usually take at least 2 hours, but it may take longer depending on the cut of beef.
  • Serve the beef with mashed potatoes, rice, or noodles. This will help to soak up the delicious braising liquid.

Conclusion:

Beer braised beef is a delicious and easy to make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that your family and friends will love. So next time you're looking for a hearty and comforting meal, give beer braised beef a try.

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