Flavorful beer braised beef with carrots and potatoes, cooked slow and low in the oven is an effortless weeknight meal. One bite of this tender, juicy, tad spicy beef is going to send you over the moon.
One pot meals are by far my favorite dinners. The thought of having just one pot to wash when I’m done is music to my ears.
I don’t know about you, but no matter how many times I run the dishwasher (most days twice a day, I may add) there’s always at least one dirty dish in the sink. It probably doesn’t help that I’m a food blogger and it’s my job to make a completely out-of-this-world mess in the kitchen every single day. I really love that part, cleaning the mess … my least favorite. Where’s that magic wand when you need it?
Anyhow, back to one pot meals, don’tthey seem magical? Not only is it easier to only have to clean one pot, but one pot dinners are also easy recipes that are perfect for busy families.
Between after school activities, checking on homework and taking take of the house,aren’t one pot dinners your go-to meals? And, my friends, this beer braised beef with carrots and potatoes fits the bill!
I don’t usually share beef recipes here on the blog, not because we don’t enjoy it as much as chicken, but because it’s so hard to photograph it. I’ve been making this braised beef since I first saw the recipe in December’s issue of Rachel’s Ray magazine and photographed it a few times, unfortunately it’s just this ugly thing and no matter how delicious it is, it simply does not look appetizing.
By a miracle, the light was soft in my kitchen one afternoon as I was getting ready to make it again for dinner. It’s still not perfectly looking, but trust me when I say, it’s really out-of-this-world good!
The beef is tender and juicy, full of flavor and the carrots and potatoes are perfectly cooked. I hate mushy vegetables, but these ones have a little bite to them. Mmm, oh so good!
It takes a little bit of time and planning to make this meal, since it requires to be slowly cooked in the oven for 1 1/2 hours but you can do all things around the house while dinner is cooking. A win-win! And yes, you can make it in your slow cooker as well. Follow the first 5 steps. Instead of placing the pot into the oven, transfer it to the slow cooker, cover and cook it on low for a couple of hours.
The process of slowly cooking the beef in a low-temperature oven, allows the beef to absorb all the flavors without being rushed and hurried. Just give it time to simmer and it will reward you with the most amazing meal you can feed your family.
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Beer braised beef with carrots and potatoes recipe
Yields 6-8 servings
Flavorful beer braised beef with carrots and potatoes, cooked slow and low in the oven is an effortless weeknight meal. One bite of this tender, juicy, tad spicy beef is going to send you over the moon.
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
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Ingredients
- 3 slices bacon, diced
- 1 large onion, halved and sliced
- 2 teaspoons dark brown sugar
- 2 cups dark beer
- 1 pound boneless chuck steak, trimmed and cubed
- 3 medium size carrots, roughly chopped
- 3 medium size potatoes, roughly chopped
- 1/4 teaspoon ground allspice
- 3-4 bay leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- salt and pepper
Instructions
- Preheat the oven to 300F .
- In a large, heavy ovenproof pot or Dutch oven, cook the bacon over medium flame for about 5 minutes. Stir in the onion and the sugar.
- Cover and cook over medium flame, stirring occasionally, until the onion is deep brown, about 12 minutes. Stir in the beer, scraping up any browned bits from the bottom of the pan.
- Add the chopped carrots, potatoes and beef to the pot. Stir in the ground allspice, bay leaves, mustard, thyme, salt and pepper.
- Bring to a simmer over medium flame.
- Cover, transfer to the oven and cook until the beef and vegetables are tender, about 1 1/2 hours.
- Remove and discard the bay leaves
- Serve warm with crusty bread.
Notes
recipe adapted from December's issue of Rachel Ray's magazine.
7.6.8
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http://atreatsaffair.com/beer-braised-beef-with-carrots-and-potatoes-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Happy baking,
Roxana
FAQs
Wheat beers are great for chicken and seafood. If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.
What does cooking meat in beer do? ›
Beer Can Add a Deeper Flavor
Baking or broiling meat in beer for dishes such as pork chops, short ribs, or pulled pork can add a dark, rich color to the meat and give it a deeper flavor. Some people prefer to use beer as a brine or marinade for meat.
What beer is good for cooking beef stew? ›
For beef stews, we really like using porters. These beers tend to have a lot of caramelized and toasted malt flavors that work very well with slow-cooked meat, but without going into the coffee-like bitterness of many stouts.
What's the difference between braised beef and stew beef? ›
A braise refers to larger cuts of meat, poultry, fish, and shellfish, seared on the stove and then covered and cooked slowly in an oven. Stews are portioned in cubes or strips with similar ingredients as a braise, but are finished either in an oven or on the stove.
What beer is good for braising beef? ›
"Like using wine or stock to braise meat, beer imparts flavor. I like it for the hoppy, barley notes it adds to the final dish," he explains. "I usually go with a pale pilsner, lager, or stout.
What alcohol is best for cooking beef? ›
Best red wine for cooking beef - Merlot
Red wine and beef are a match made in heaven. While most medium-dry red wine varietals work well in beef dishes; a Merlot, with its medium tannins and moderate body is an excellent choice.
Is cooking with beer healthy? ›
Surprising but true: Cooking with beer can actually be a healthy way to flavor food—here's why. A 12-ounce bottle of regular beer has about 150 calories and is free of fat and cholesterol. It also has very little sodium-only 1% of the recommended daily allowance.
Does beer make meat more tender? ›
Beers can add rich, caramel-like flavor to the meat with minimal cooking time. One of the most effective ways to tenderize your meat is by using beer. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful. Marinate using beer for an hour or more before grilling.
Can you taste beer when you cook with it? ›
While some recipes call specifically for beer, many recipes that call for wine can be prepared with a brew – they'll come out with a more malty, toasty flavor. Just like wine, you should never cook with a beer that you wouldn't drink. If you don't like the flavor in a cup, chances are it won't appeal to you on a plate.
Why is my beer stew bitter? ›
Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced. This recipe includes a couple of simple steps to tame that bitter flavor and ensure it doesn't overwhelm the stew.
Go for the chuck
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
How to make beef stew meat juicy? ›
If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours. Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender.
Can you overcook braised beef? ›
The Takeaways. Yes, you can undercook and overcook a braise. Braising beef for less than two hours tends to yield a tough, rubbery result.
What is the best meat for braised beef? ›
Some of our favorite cuts to braise are beef short ribs and chuck, pork shoulder and Boston butt, lamb shoulder and shanks, and chicken thighs and legs. And if you have the option of getting bone-in meat, you should: It will impart better flavor to the braising liquid and sauce.
Why is braised beef dry? ›
Braised meat loses a lot of its juice during cooking and has a tendency to dry out and become stringy if exposed to air.
What brand of beer is best to cook with? ›
Cleansing Flavors
| Item | Types of beer | Try this |
|---|
| Pulled pork (for spicy pulled pork dishes) | Honey Ale | Pizza Port California Honey Ale |
| Beef burgers (high-fat content) | Pale Ale | Duck Foot Old Bro Hazy Pale Ale |
| Beef burgers (lean) | Pilsner | Fremont Golden Pilsner |
| Vegetarian burgers (grilled vegetables) | Wheat beers | Maui Pineapple Mana Wheat |
9 more rowsJul 4, 2022
Beers can add rich, caramel-like flavor to the meat with minimal cooking time. One of the most effective ways to tenderize your meat is by using beer. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful. Marinate using beer for an hour or more before grilling.
What beer is good with ground beef? ›
When in doubt, choose full-colored, fruity ales, which almost always pair nicely with red meats of any kind. An IPA, Hefeweizen, Red or Pale Ale is a good choice for a beer that is very palatable but also has enough acidity and sweetness to cut through the beefy flavor of a burger.
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