Beer Braised Beef and Onions
This meal has a variety of ways in which to serve. Egg noodles, mashed potatoes or crusty bread are all perfect vessels. If you would like a hint of sweetness, add 2 teaspoons of brown sugar to the skillet when adding the flour. This recipe can easily be doubled to create a large batch, however, do not double the salt. Once the large batch is simmering, taste and salt to preference. Beer Braised Beef and Onions is a freezer friendly recipe.
- 4 tbsp olive oil, divided
- 8 cups yellow onion, sliced (about 2 onions)
- 2 lbs stew meat, cut into 1 1/2-inch cubes
- 3 tbsp flour
- 2 cups lager beer, room temperature
- 1 cup low-sodium beef stock
- 1 1/2 tsp kosher salt, divided
- 1/4 tsp ground pepper
- bundle of rosemary and thyme, tied together
- 1 bay leaf, torn in half
- 2 tsp red wine vinegar
In a large Dutch oven, place 3 tablespoons oil and the onions. Cook over medium-low heat for 20 minutes stirring occasionally. Once slightly caramelized, remove the onions and place into a bowl.
Add the last one tablespoon of oil and increase the heat to medium-high. Once the pan is hot, add half of the stew meat. Brown on all sides, about 6 minutes total. Remove with a slotted spoon and set aside. If the pan appears dry, add a splash more of oil into the pan. Add the second half of the stew meat and repeat the browning process. Remove the stew meat. Turn the heat to low.
Add the flour, stirring to prevent burning. Cook for 1 minute. Slowly add the beer to the pan, scrapping up any browned bits stuck to the pan. Pour in the stock and add the herbs, salt and pepper. Increase the heat to medium and bring to a boil.
Add the beef and onions back into the pan. Reduce the heat to low to create a simmer. Cover the pan tightly with a lid and simmer for 25 minutes. Remove the lid and continue to simmer without the lid for the last 20 minutes. Once the stew meat is pierceable with a fork, turn off the heat and stir in the red wine vinegar. Serve warm with your favorite sides.