Thursday, March 26, 2009

Beer Braised Beef with Onions

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Have you noticed when you rent a place in Europe how small their kitchens and refrigerators are? That's because they go to the market every day and only buy what's fresh and in season. No wonder their food is so good. Now that things are so expensive at the market, I have begun to do the same thing, only buying what is fresh and on sale. The result has been a resurrection of old recipes and a new and exciting dimension to my repertoire. Yesterday, when I went to Costco the chuck roasts were absolutely beautiful and inexpensive. So I dug up this recipe from the old days and plan to make one tomorrow and freeze the other for a later date.

Oven 350

3 lbs onions
1 5lbs. chuck roast tied
2 TB vegetable oil
2 Bay leaves
2 12 oz cans of pilsner or budweiser beer
2 TB red wine vinegar.
Salt and pepper

In a dutch oven or large skillet cook onions in oil for 25 minutes until caramelized. Set aside. Brown beef. Return onions to pan add bay leaf, vinegar, beer, salt and pepper. Set in the oven covered for 3 to 3 1/2 hours. It should almost fall apart when pierced with a fork.

Serve with mashed potatoes or polenta.


  1. On the braised beef with onions, could you cook it in a crock pot if you don't have a dutch oven, and if so, how long would you recommend?

  2. Linda,

    I am not an expert in crockpots, never use them. but here is a site that might be helpful for conversions

    If you have anything large enough with a cover that can go in the oven, I would use that. I have one of these

    and highly recommend them. I know they are expensive but well worth it. I use mine all the time. Sometimes you can find them at Marshall, or Home Goods.

    If not use an oven pan, cover it with tin foil and stick in oven. I would rather you did that than the crockpot. Won't be the same. Do make it it is delicious adn your family will enjoy. Hope this helps!


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