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Beef and Onions Braised in Beer | Magnolia Days

Beef and Onions Braised in Beer

A recipe for beef and onions braised in beer. Strips of roast beef and onion slices are slow-cooked (braised) in Pilsner style beer. Serve with buttered noodles or potatoes for a hearty meal.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Author Renee

Ingredients

  • 3 pounds lean beef roast
  • 2 to 3 tablespoons bacon fat or cooking oil
  • 1 1/2 pounds sliced onions 6 cups
  • Salt and pepper
  • 4 garlic cloves pressed or finely minced
  • 1 cup beef stock not broth
  • 2 to 3 cups Pilsner style beer
  • 2 tablespoons brown sugar
  • 6 fresh parsley sprigs
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons white wine vinegar
  • Chopped fresh parsely for garnish

Instructions

  1. Preheat the oven to 325 degrees F. Cut the beef into slices about 2- to 4-inches long, 1-inch wide, and 1/2-inch thick. Lay beef strips on paper towels and cover with another layer of paper towels to dry them.
  2. In a large skillet or saute pan over medium-high heat, add a thin layer of bacon fat or oil and heat until almost smoking. Brown the beef slices quickly and in batches. Do not crowd the pan. Set browned beef aside in a bowl.
  3. Reduce heat to medium and add the sliced onions. Add more fat or oil if needed. Cook the onions for 10 minutes, stirring frequently. Remove onions from the heat and season with salt and pepper. Add the garlic and stir to combine.
  4. In a 9- or 10-inch dutch oven or heavy pot, place 1/2 of the beef in an even layer and season lightly with salt and pepper. Cover the beef with 1/2 of the onions. Repeat beef and onion layers. Pour any accumulated juices from the beef into the pot.
  5. In the browning skillet over medium heat, add the stock. Heat the stock and scrape the pan to get up any browned bits on the bottom of the skillet. Pour the heated stock over the beef. Add enough beer to barely cover the beef. Stir in the brown sugar.
  6. Wrap the parsely, bay leaf, and thyme in cheesecloth. Tie it with cooking string (makes an herb bouquet or bouquet garni). Bury the herb bouquet in the beef.
  7. Over medium-high heat, bring the contents of the dutch oven to a simmer. Cover and place it in the oven. Cook it in the oven for 2 1/2 hours.
  8. Remove and discard the herb bouquet. Use a strainer over a large bowl to drain the liquid out of the dutch oven. Return the beef and onions to the dutch oven. Pour the liquid into a saucepan and skim off the fat. Heat the liquid over medium heat.
  9. In a small bowl, stir together the cornstarch and vinegar. Slowly pour it into the liquid, whisking constantly. Bring the liquid to a simmer. Turn the heat to medium-low or low and simmer for 3 to 4 minutes to slightly thicken the liquid. Pour the liquid into the dutch oven.
  10. Serve immediately with buttered noodles or potatoes. Garnish with chopped fresh parsley if desired.

Recipe Notes

A recipe for beef and onions braised in beer. Strips of roast beef and onion slices are slow-cooked (braised) in Pilsner style beer. Serve with buttered noodles or potatoes for a hearty meal.