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Delicious Beer Braised Beef served with carrots and potatoes in a rustic setting

Beer Braised Beef with Carrots and Potatoes

A comforting dish of tender beef braised in dark beer with carrots and potatoes, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 slices 3 slices bacon, diced
  • 1 large 1 large onion, halved and sliced
  • 2 teaspoons 2 teaspoons dark brown sugar
  • 2 cups 2 cups dark beer
  • 1 pound 1 pound boneless chuck steak, trimmed and cubed
  • 3 medium-size 3 medium-size carrots, roughly chopped
  • 3 medium-size 3 medium-size potatoes, roughly chopped
  • 1/4 teaspoon 1/4 teaspoon ground allspice
  • 3-4 3-4 bay leaves
  • 1 tablespoon 1 tablespoon Dijon mustard
  • 1 tablespoon 1 tablespoon chopped fresh thyme
  • Salt and pepper To taste

Method
 

Preparation
  1. Preheat the oven to 300°F.
  2. In a large, heavy ovenproof pot or Dutch oven, cook the bacon over medium flame for about 5 minutes.
  3. Stir in the onion and sugar, then cover and cook over medium heat, stirring occasionally until the onion becomes deep brown, about 12 minutes.
  4. Stir in the beer, scraping up any browned bits from the bottom of the pan.
  5. Add the chopped carrots, potatoes, and beef to the pot, followed by the ground allspice, bay leaves, mustard, thyme, salt, and pepper.
  6. Bring everything to a simmer over medium heat.
  7. Cover and transfer to the oven, cooking until the beef and vegetables are tender, roughly 1 ½ hours.
  8. Remove and discard the bay leaves before serving warm.

Notes

To enhance the flavor, sauté the bacon until crispy before adding the onions. Let the dish rest for a few hours at room temperature before serving, or prepare it a day in advance for deeper flavors.