Serves 7
200 min
Beer-Braised Beef With Onions
Recipe GLPRbd89b5bf83607e
A hearty, tender beef chuck roast braised slowly in beer with caramelized onions, garlic, and aromatic herbs. The beef becomes fall-apart tender while absorbing the deep, savory flavors of the braising liquid. Perfect for a comforting main course served with crusty bread or root vegetables.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 whole chuck roast (2.5 to 5 pounds)
Salt to taste
Black pepper to taste
3 tablespoons olive oil
4 large onions, peeled and sliced thick
5 cloves garlic, chopped
2 cans (12 ounces each) beer
1 teaspoon ground thyme
1/2 teaspoon rosemary leaves
Directions
Remove the chuck roast from the refrigerator and let it sit at room temperature for about 20 minutes. Pat it dry with paper towels and generously season all sides with salt and black pepper.
Heat the olive oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Once the oil is shimmering, carefully place the chuck roast in the pot and sear it for 4-5 minutes per side until a deep brown crust forms. Remove the roast and set aside on a plate.
Reduce the heat to medium and add the sliced onions to the same pot, stirring occasionally. Let them cook for 8-10 minutes, stirring frequently, until they become soft and begin to caramelize, developing golden-brown edges.
Add the chopped garlic to the onions and cook for 1-2 minutes, stirring constantly, until fragrant and the raw garlic aroma disappears.
Pour in both cans of beer, scraping the bottom of the pot with a wooden spoon to release any browned bits from the searing. Sprinkle in the ground thyme and rosemary leaves, stirring to combine.
Return the seared chuck roast to the pot, nestling it among the onions so it is partially submerged in the beer braising liquid. Bring the liquid to a gentle simmer over medium heat.
Cover the pot with a lid and reduce the heat to low. Braise the beef for 2.5 to 3 hours, turning the roast over halfway through, until the meat is extremely tender and shreds easily with a fork.
Remove the pot from the heat and carefully transfer the beef roast to a cutting board. Let it rest for 5-10 minutes before slicing or shredding. Skim any excess fat from the braising liquid if desired, then spoon the onions and liquid over the beef and serve hot.
