Beef and Onions Braised in Beer

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 105 mins

Beer and beef, together, in a hearty dinnertime stew.

High Cotton Food Styling & Photography

Serve over mashed potatoes with Brussels sprouts.


2 pounds beef chuck, cut into bite sized pieces
3 tablespoons all-purpose flour
2 tablespoons oil
2 medium onions, cut into halves and thinly sliced
2 cloves garlic, chopped
2 teaspoons salt
1/4 teaspoon pepper
3 parsnips, coarsely chopped
1 (14-ounce) can beef broth
1 (12-ounce) bottle full-flavored beer
1 1/2 tablespoons brown sugar
1/2 teaspoon dried thyme
3 tablespoons red wine vinegar


  1. Preheat oven to 350F.
  2. Sprinkle beef with flour. In a Dutch oven or deep ovenproof skillet, heat oil and brown beef on all sides. Remove beef from pan. Add onions to pan and cook over medium-high heat until lightly browned, stirring often. Stir in garlic, salt and pepper and cook 5 minutes.
  3. Add beef back to pan. Add parsnips, broth, beer, sugar, thyme and vinegar. Cover and bake 1 1/2 hours or until beef is tender.




Get every new post delivered to your Inbox.

Join 233 other followers