Smothered Beef in Beer
Tender, juicy, and bursting with bold flavors, Smothered Beef in Beer is the ultimate comfort food for cozy gatherings or weeknight indulgence. This hearty dish features perfectly seared beef chuck roast slow-simmered in a rich, flavorful gravy infused with brown ale or stout beer, caramelized onions, garlic, and aromatic herbs. The beer adds a deep, malty richness that pairs beautifully with the beef’s natural umami, while a touch of Worcestershire sauce and beef stock enhances every bite. Simplicity meets sophistication with this one-pot recipe that yields fork-tender meat bathed in a thick, velvety sauce. Serve it over creamy mashed potatoes, egg noodles, or rustic bread for a truly satisfying meal. Ideal for both beginner and seasoned cooks, this recipe delivers classic comfort with a gourmet twist.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 large Yellow onions
- 4 cloves Garlic cloves
- 12 ounces Brown ale or stout beer
- 1 cup Beef stock
- 2 leaves Bay leaves
- 1 teaspoon Thyme (dried or fresh)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the beef chuck roast on all sides with salt and black pepper. Sprinkle the surface of the beef with all-purpose flour, lightly coating it.
Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and butter and allow them to melt and combine.
Place the beef in the pot and sear it on all sides for 3–4 minutes per side until browned. Remove the beef from the pot and set it aside.
Reduce the heat to medium. Add the sliced onions to the pot, stirring frequently, and cook for 6–8 minutes until softened and golden brown.
Add the minced garlic and sauté for another 1–2 minutes until fragrant.
Pour the beer into the pot, scraping the bottom with a wooden spoon to release any browned bits (deglazing). Let it simmer for 2–3 minutes.
Add the beef stock, bay leaves, thyme, and Worcestershire sauce to the pot. Stir to combine.
Return the seared beef to the pot, nestling it into the liquid. Cover with a lid and reduce the heat to low. Let it simmer gently for 2.5–3 hours, turning the beef occasionally, until the meat is tender and falls apart easily.
Remove the beef and set it on a cutting board to rest. Discard the bay leaves from the sauce.
Optional: If the sauce is too thin, simmer uncovered until it thickens to your liking.
Slice or shred the beef and return it to the pot, stirring to coat it in the gravy.
Garnish the dish with freshly chopped parsley and serve hot. This dish pairs wonderfully with mashed potatoes, buttered noodles, or crusty bread.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 561 mg | 12% | |
*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.
