Beer-Braised Beef with Caramelized Onions Recipe

Beer-Braised Beef and Onions, a stripped-down take on Carbonnades à la Flamande — a classic Flemish beef stew: beef and onions slowly braised in beer, best with a Belgian ale.

This dish is the kind of meal that makes cold evenings welcome. Beer-Braised Beef and Onions is simple, satisfying, and full of deep, savory flavor. A well-marbled beef chuck roast is browned, then slow-braised with plenty of onions, beer, a touch of vinegar and bay leaves until the meat is fork-tender. The long, slow cooking turns the beer into a rich, slightly sweet sauce that soaks into the meat and onions — it’s one of our favorite pot-roast-style dinners.

WHAT KIND OF BEER SHOULD I USE

This recipe is essentially a simplified version of carbonnade, the Flemish stew of beef braised in beer. The choice of beer matters because it contributes a lot to the final flavor. A darker, malty Belgian ale will give you a deeper, more complex sauce and is traditional for carbonnade. A lighter pilsner or lager produces a more delicate result. I sometimes use a Belgian-style wheat ale or a local light lager when that’s what I have on hand — both work well. Use whatever beer you enjoy drinking, but avoid anything overly bitter.

HOW TO MAKE BEER BRAISED BEEF AND ONIONS

These are the simple ingredients you’ll need:

• Yellow onions
• Beef chuck roast (boneless, tied)
• Beer (about two bottles — see notes above)
• Bay leaves
• Red wine vinegar
• Vegetable oil, kosher salt, freshly cracked black pepper

Start by trimming and tying the roast so it holds together during the long braise; this also makes it easier to slice neatly after cooking. Halve and peel the onions lengthwise, then slice them end-to-end in about 1/4-inch slices — slicing this way helps the onion hold its shape during the slow braise rather than falling apart.

Pat the roast dry and generously season with kosher salt and freshly cracked pepper. Heat a tablespoon of vegetable oil in a large, heavy pot until shimmering and brown the beef on all sides. This crust adds a lot of flavor, so take your time to get a good, deep sear. Remove the roast and set it aside.

Add the remaining oil to the pot, then the sliced onions and bay leaves. Season lightly with salt and cook the onions over medium heat until they are well browned, 20–25 minutes, stirring and scraping up browned bits from the bottom of the pan. If the fond begins to stick too much, splash in a little beer to deglaze and lift those flavorful bits.

When the onions are nicely caramelized, add the beer and red wine vinegar and bring the mixture to a boil, scraping the bottom of the pot. Return the roast and any juices to the pot. To keep the onions and meat submerged and encourage even braising, place a round of parchment paper on top of the roast before covering the pot.

Cover and transfer the pot to a preheated 350°F (175°C) oven. Braise until the meat is very tender, about 3 to 3½ hours. Remove the roast to a cutting board, tent with foil, and let it rest for 20 minutes. Remove the kitchen string, slice the meat, and skim any excess fat from the surface of the sauce. Discard the bay leaves.

This dish improves if made ahead: refrigerate it overnight in the pot, then remove the solidified fat, slice the chilled roast, arrange it in a shallow baking dish, and spoon the gelled sauce and onions over the slices. Cover tightly and reheat gently in a 325°F (160°C) oven for about 45 minutes when ready to serve.

Serve the braised beef and onions over mashed potatoes or buttered egg noodles so the sauce and sweet onions can soak into the starch — it’s comforting, rich, and deeply flavorful.

*Adapted from Gourmet magazine, February 2009.