Indulge in the rich flavors of beer-braised beef, a classic dish that combines the heartiness of beef with the malty notes of beer. Slow-cooked to perfection, the beef becomes fall-apart tender, while the onions caramelize and add a touch of sweetness. This versatile dish can be paired with various accompaniments, from creamy mashed potatoes to crusty bread.
Also, explore variations of this classic recipe, including a Guinness-braised beef rendition that adds a distinctive Irish twist. For those seeking a lighter option, a beer-braised beef stew incorporates colorful vegetables, creating a flavorful and wholesome meal. If time is of the essence, a quick and easy beer-braised beef in the Instant Pot offers a convenient alternative without compromising on taste.
Whichever recipe you choose, be prepared to savor the comforting aromas and delectable flavors of beer-braised beef, a dish that promises to satisfy your taste buds and warm your soul.
BEER-BRAISED BEEF AND ONIONS
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
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 WITH ONIONS
I wasn't even sure what to call this. All I knew was, I made a pot roast and used beer for the liquid instead of broth or wine or water or consomme.
Categories meat
Time 3h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees.Heat oil in a large dutch oven over high heat.Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste---about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart. Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.Serve with very crust bread to sop up the juice.
BEER-BRAISED BEEF
Provided by Food Network
Categories main-dish
Time 9h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F.
- Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
- Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
- When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
- Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.
BEER-BRAISED BEEF AND ONIONS
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
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
"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."
Provided by LindySez
Categories Beef Main Course
Time 2h30m
Number Of Ingredients 12
Steps:
- 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 Facts : ServingSize 1 g, Calories 344 kcal, Carbohydrate 11 g, Protein 38 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 120 mg, Sodium 229 mg, Fiber 1 g, UnsaturatedFat 8 g
BEER-BRAISED CHUCK ROAST AND ONIONS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
- Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
BEER BRAISED ONIONS
These onions are great with burgers (try it with my recipe #309195).They can be cooked ahead, cooled and kept in the fridge. When you need them, simmer them gently. When they are hot, add a splash of beer to perk up the flavour.
Provided by Noo8820
Categories Onions
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a pan. Add the onions and cook until tender.
- Add 6 fl oz beer, sugar and salt. Cook approx 16/18 minutes until the beer is absorbed and the onions are starting to brown.
- Add the remaining beer and simmer gently.
- Serve warm to accompany burgers.
BRAISED BEEF IN STOUT
This is a form of Guinness Beef Stew, you can use any stout beer that you'd like, be it Guinness or Cascade Stout.
Provided by kk7798
Categories Stew
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut the steaks into 5 x 7cm pieces.
- Heat the butter and oil in a large casserole dish or pot.
- Add the beef and fry until well browned. It is OK if the bottom of the pan gets brown and sticky, but dont let it burn.
- Add the onions and cook until beginning to soften. You will see the brown sticky stuff at the bottom of the pan start to dissolve and come away.
- Add the brandy.
- Add the Stout beer, Vegemite (dissolved in a little water) sprigs of thyme and rosemary, carrots, eggplant, and salt and pepper to taste.
- Bring to the boil and cook very gently for about 3 hours, until the meat is very tender. Add the whole mushrooms for the last 30 minutes.
- remove the sprigs of rosemary and thyme.
- Mix the chopped basil and lemon rind together and sprinkle over the top.
- Scatter over the olives and garnish with the basil sprig.
- Serve with crusty bread or mashed potato.
Nutrition Facts : Calories 733.1, Fat 49.4, SaturatedFat 19.3, Cholesterol 152.4, Sodium 294.2, Carbohydrate 21.8, Fiber 5.5, Sugar 8.6, Protein 41.5
Tips:
- Choose the right beer: Use a dark, malty stout or ale for a rich, flavorful braising liquid. Lighter beers will result in a milder flavor.
- Brown the beef well: Searing the beef before braising helps to develop its flavor and create a nice crust.
- Use good quality onions: Sweet onions, such as Vidalia or Walla Walla, will caramelize nicely and add a sweet flavor to the dish.
- Don't crowd the pot: Make sure there is enough space in the pot for the beef and onions to brown properly. If the pot is too crowded, the beef will steam instead of brown.
- Braise the beef low and slow: The beef should be cooked over low heat for a long period of time in order to become tender and flavorful. This can be done in a Dutch oven on the stovetop or in a slow cooker.
- Season the beef generously: Be sure to season the beef well with salt and pepper before browning. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
- Serve the beef with mashed potatoes, egg noodles, or rice: These dishes will help to soak up the delicious braising liquid.
Conclusion:
Beer-braised beef is a classic dish that is easy to make and always a crowd-pleaser. The combination of tender beef, caramelized onions, and rich beer sauce is simply irresistible. This dish is perfect for a special occasion or a casual weeknight meal. So next time you're looking for a hearty and flavorful dish, give beer-braised beef a try.
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