Beef braised in dark beer

  • 20 mins preparation
  • 3 hrs 30 mins cooking
  • Serves 6
  • Print


Beef braised in dark beer
  • 1 tablespoon extra virgin olive oil
  • 2 kilogram chuck or other stewing beef, cubed
  • 30 gram unsalted butter
  • 4 medium onions, thinly sliced
  • 1 tablespoon brown sugar
  • 2 tablespoon red wine vinegar
  • 2 thick slices bread, crusts removed
  • 2 tablespoon wholegrain mustard
  • 2 bay leaves
  • 800 millilitre dark beer


Beef braised in dark beer
  • 1
    Preheat oven to 140°C.
  • 2
    Heat oil in a frying pan on high. Season beef and brown in batches for 3-4 minutes. Remove and set aside.
  • 3
    Melt butter in same pan. Saute onions for 5 minutes, until tender and golden. Add brown sugar and cook, stirring, for 3-4 minutes, until caramelised. Stir in vinegar and cook for 1-2 minutes, until evaporated.
  • 4
    Spread bread with mustard. Tear into 3 equal pieces. Place half of meat in a flameproof casserole dish and top with onions and pan juices. Top with bread, mustard side-up, and bay leaves. Finish with remaining beef.
  • 5
    Pour 2 cups of beer into same frying pan and bring to boil, scraping base of pan. Pour into dish, adding more beer to nearly cover meat.
  • 6
    Bring to a simmer. Cover with baking paper and lid. Bake for 3 hours, until beef is tender.


Use a dark or "bitter" beer. Alternatively, substitute red wine for beer.