READY IN 2 hrs
50 mins
Beef and Onions Braised in Beer Recipe

Beef and Onions Braised in Beer

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Simple but effective and popular with the whole family, Beef and Onions Braised in Beer is actually a French recipe of origin, where it is known as "Carbonnades à la Flamande". To keep the whole meal easy, serve with just buttered noodles or a few carrots and green beans. Beef and Onions Braised in Beer is one of those heart-warming dishes that taste equally as good whether eaten for lunch or dinner, summer or winter.

      Preparation Time: 20 Minutes

      Cooking Time: 2 Hours 30 Minutes

Ingredients for Beef and Onions Braised in Beer

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
3 lb
braising steak - chuck steak (about ½" - 1cm thick)
 
salt and pepper
2 tablespoons
plain flour (all purpose flour)
2 tablespoons
cooking oil
5 medium-sized
onions
4 cloves
garlic
½ pint
beef stock *
19 fl oz
beer
1 tablespoon
brown sugar
 
bouquet garni
2 teaspoons
red wine vinegar
1 tablespoon
chopped parsley (optional)

 

How to Cook Beef and Onions Braised in Beer

  1. Cut the steak into 4" x 2" (10cm x 5cm) strips. Season the flour with the salt and freshly ground pepper and coat the meat in the flour. Heat the oil in a large pan, add the meat and fry over a medium heat, turning from time to time, until it is lightly browned on all sides. Remove from the pan and put to one side.
  2. Peel and slice the onions. After removing the meat, place the onions in the pan and cook on a low eat until they are golden brown. Meanwhile, peel and crush (mince) the garlic. Return the meat to the pan and add the crushed garlic, beef stock, beer and salt and pepper to taste. Bring this to the boil then add the sugar and the bouquet garni.
  3. Transfer everything to an ovenproof casserole dish and cook in a preheated moderate oven at Mk 3 - 325ºF - 160ºC for for about 2½ hours until the meat is very tender. Remove the bouquet garni and stir in the red wine vinegar. Transfer to a warmed serving dish and sprinkle with chopped parsley
  4. * If you have don't have the time or inclination to make a beef stock, you can substitute a beef stock cube dissolved in 10 fl oz (300ml - ½pt) of hot water.

 
Graham GRAHAM'S HOT TIP:
For a really rich sauce, use a brown 'mild' beer rather than a light beer.
 
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Reviews of Beef and Onions Braised in Beer

Rating 5 out of 5 - Many cooks will make this recipe again July 26 2014
This is absolutely the best recipe I have come across for beef and onions. It's a slow cook (using braising steak) but the end result is a rich, delicious beef in dark, deep, delightful gravy. Absolutely a huge hit with the family. Now they want to know when I'm going to do it again!
(7 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again January 18 2014
This is a delicious dish if made with the right ingrediants...easy to do and very comforting....a husband favourite. The preparation is not labor intensive and the dish is impressive for guests. A perfect dish for a Belgian beer-centric dinner. Whatever you do, do NOT use pilsner. In the US pilsner is a bland budwiser-esque beer which does nothing yummy. The carbonnades a la flammande should be made with a Belgian abbey beer. If you can find Leffe Brune or something similar, use that. If you cannot, look up the Belgian beer online and try to find a local microbrew with that flavour profile. In any case, it needs a 'heavy' beer to make it work. Serve tradionally with carrots and potatoes, or in the classic Belgian way with pomme frites (fries)
(3 reviews)
 

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