Beef chuck roast is slowly braised with onions and dark beer to tender perfection. The onions will break down and combine with the beer to create a rich and flavorful natural gravy. Serve with buttered noodles or rice.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Yield: 6 to 8 servings
Ingredients:
- 2 pounds boneless chuck or round beef roast, cut into 6 to 8 slices
- Salt and freshly ground black pepper to taste
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 5 to 6 medium onions, peeled and thinly sliced into rings
- 1-1/2 Tablespoons flour
- 2 cups dark beer
- 1/4 cup tomato paste
- 2 beef bouillon cubes (or 2 teaspoons beef bouillon paste or granules)
- 2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
- 1 whole bay leaf, broken in half
Preparation:
Sprinkle both sides of the beef slices generously with salt and pepper. Heat a large heavy dutch oven over high heat until very hot. Add butter and olive oil and brown meat quickly on both sides. Remove beef and set aside.
Add sliced onions to the drippings. Lower heat, cover, and sweat onions until soft, lightly browned and syrupy, stirring often. Sprinkle flour over onions. Cook, stirring constantly, until the flour is lightly browned.
Add beer, tomato paste, and beef bouillon to onion and flour roux, stirring until thickened. Stir in thyme and bay leaf. Return beef to the pot, along with any juices, and cover pot. Cook over low heat about 2-1/2 hours, turning beef occasionally, until beef is tender. Check often to be sure the beef is covered in liquid, adding more beer or water if necessary. Uncover pot during the last hour of cooking to thicken gravy, if needed. Remove bay leaves and thyme stems. Taste and adjust seasonings before serving.
Serve with buttered noodles or rice.
Yield: 6 to 8 servings
Beef in Beer and Onions Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Add sliced onions to the drippings. Lower heat, cover, and sweat onions until soft, lightly browned and syrupy, stirring often. Sprinkle flour over onions. Cook, stirring constantly, until the flour is lightly browned.
Add beer, tomato paste, and beef bouillon to onion and flour roux, stirring until thickened. Stir in thyme and bay leaf. Return beef to the pot, along with any juices, and cover pot. Cook over low heat about 2-1/2 hours, turning beef occasionally, until beef is tender. Check often to be sure the beef is covered in liquid, adding more beer or water if necessary. Uncover pot during the last hour of cooking to thicken gravy, if needed. Remove bay leaves and thyme stems. Taste and adjust seasonings before serving.
Serve with buttered noodles or rice.
Yield: 6 to 8 servings
Beef in Beer and Onions Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
