Beer Braised Beef: Cooked to Perfection Every Time
Fork-tender, juicy, and full of flavor, this is the only recipe you’ll ever need to cook beer-braised beef to perfection—with a heavenly sauce to boot.
Although this recipe requires a few hours of cooking time, but not in a crockpot. The only equipment you’ll need is a dutch oven (which is an oven-safe skillet with a lid).
This beer-braised beef recipe yields six servings. And with only eight basic ingredients, it’s an easy dish to put together when you have company coming. You can even put the leftovers to good use for your weekday meal prep. Did you know beer-braised beef makes an incredible sandwich?
How to Make Beer-Braised Beef in 5 Simple Steps
Step One: Season the beef with a dry rub and brown it in the dutch oven on the stovetop.
Step Two: Set aside the beef and start making the sauce by sautéing onions and softening cherry tomatoes.
Step Three: Add beer, tomato paste, and bone broth to the dutch oven and bring to a simmer with the beef.
Step Four: Transfer the dutch oven into the oven to cook for 3-4 hours, and let the magic happen. Turn the meat once or twice while cooking.
Step Five: When ready, remove from the oven, transfer to a serving plate, and allow the sauce to sit for five minutes.
Beer Braised Beef
Melt-in-your-mouth tender and packed with flavor, there’s no better way to enjoy chuck roast than as beer-braised beef. Only eight ingredients and five easy steps.
- 1 3-pound chuck roast
- 1 tablespoon olive oil
- 1 red onion chopped
- Salt to taste
- 8 ounces cherry tomatoes
- 1 can beer
- 2 tablespoons tomato paste
- 1 cup Kettle & Fire Beef Bone Broth
FOR THE DRY RUB:
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon nutmeg
Preheat oven to 325°F.
Rinse beef and pat dry with paper towels.
Combine all ingredients for the dry rub in a small bowl. Rub onto each side of the chuck roast. Set aside.
Heat olive oil in a dutch oven or (an oven-safe skillet with a lid) over medium-high heat. Brown seasoned chuck roast on all sides. Remove the beef from the dutch oven and set aside.
Add onion and a pinch of salt in the dutch oven; sauté until fragrant. Add tomatoes, continue to cook until the tomatoes start to soften. Add beer, tomato paste and bone broth. Return the beef and bring to a simmer.
Place the dutch oven into the oven, covered; cook for 3-4 hours until tender but not dry.
Turn meat once or twice during cooking and baste occasionally.
Remove from oven, transfer beef to a serving plate. Let the sauce sit for 5 minutes, and remove fat from the surface with a big spoon if desired. Optionally, bring the sauce to a boil on the stove and thicken it with 1 tablespoon cornstarch dissolved in 2 tablespoons cold water.
Serve beef with the sauce.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook