Beer Braised Beef With Onions |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This tasty dish can be cooked slowly in the oven, all day in your crock-pot or quickly in a pressure cooker. It's all good. Ingredients:
2 pounds beef chuck, cut into cubes, visible fat removed |
4 tablespoons flour, divided |
2 tablespoons extra virgin olive oil |
1 pound onions, thinly sliced |
2 tablespoon unsalted butter |
2 tablespoon white wine vinegar |
12 ounces dark beer |
1 cup beef broth |
1 teaspoon dried thyme |
2 bay leaves |
salt and freshly ground pepper |
1 teaspoon dark brown sugar |
Directions:
1. Heat oven to 325 degrees F. Toss the beef with salt and pepper; coat with 2 tablespoons flour. In a large pot or Dutch oven, heat the oil over medium-high heat; add the beef, in batches and saute until brown. Remove with a slotted spoon and set aside. When adding the last batch of meat, add the onions and saute until browned. Remove when the meat is browned. Lower the heat ; add the butter along with the remaining 2 tablespoons flour, stir and cook until your roux just starts to brown. Continue to stir while slowly adding the beer, beef broth, vinegar and thyme. Once the sauce is smooth, and just starting to thicken, add the bay leaves, salt and pepper to taste along with the meat ,onions and any accumulated juices. Sprinkle the brown sugar over the top. Cover and cook in the oven for 2 hours.
2. *If cooking in a pressure cooker, bring to a simmer; cover and bring to pressure. Lower heat and allow to cook for about 40 minutes. Turn off heat and allow pressure to release naturally.
3. Serve over your favorite pasta, rice or potatoes.
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