Beef in Beer
Indulge in the hearty, comforting flavors of Beef in Beer, a slow-simmered delight that combines tender beef chuck roast with the deep, malty richness of dark beer. Perfectly seasoned and braised alongside caramelized onions, sweet carrots, and aromatic herbs like bay leaves and thyme, this dish offers a robust and savory taste with a hint of sweetness from brown sugar and Worcestershire sauce. The magic happens as the beef cooks low and slow, absorbing the bold flavors of a stout or porter beer, resulting in a melt-in-your-mouth texture and a luscious, velvety sauce. Ideal for cozy family dinners, this dish is best served over creamy mashed potatoes, buttery egg noodles, or with a slice of crusty bread to soak up every last drop. Whether you're seeking comfort food or an elevated weeknight meal, this classic pairing of beef and beer is sure to impress.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 3 cloves garlic cloves
- 12 ounces dark beer (stout or porter)
- 1 cup beef broth
- 2 leaves bay leaves
- 2 sprigs fresh thyme
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
Cut the beef chuck roast into 2-inch cubes and pat dry with paper towels.
In a medium bowl, mix the flour, salt, and black pepper. Toss the beef cubes in this mixture until evenly coated.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes in batches, ensuring the pieces are browned on all sides. Remove the beef and set aside.
Peel and slice the yellow onion into thin half-moons. Peel and chop the carrots into bite-sized rounds. Mince the garlic cloves.
In the same pot, lower the heat to medium, and add the onions and carrots. Cook for 5-7 minutes, stirring occasionally, until the onions are softened and slightly golden.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the dark beer and scrape the bottom of the pot with a wooden spoon to deglaze and lift any browned bits.
Return the seared beef to the pot. Add the beef broth, bay leaves, thyme sprigs, brown sugar, and Worcestershire sauce. Stir to combine.
Cover the pot with a lid, reduce the heat to low, and let simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
In a small bowl, mix the cornstarch and water to form a slurry. Stir this into the pot during the last 10 minutes of cooking to thicken the sauce further, if desired.
Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the beef in beer over mashed potatoes, egg noodles, or alongside crusty bread.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 3987 mg | 173% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 24.0 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2926 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
