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
609
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
Try Stout or Porter. Whatever you choose, make sure it is not a lighter beer like a blonde or a pilsner. You want something that will stand up to the beef and give you some flavor in the braising liquid.
What is the best beer to cook beef with? ›
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 beer do in braising? ›
Braising liquid is traditionally stock and wine; however, beer emphasizes other flavors in meats. Stock emphasizes the meat flavor, while wine and beer diversify the profile. Wine works in any braise, increasing depth, nuance and acidity.
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 is the best liquid for braising beef? ›
Next comes the braising liquid. Always try to match your stock or broth with the protein that you're cooking; so if you're making a beef dish, your first choice should be a beef-based one. That said, chicken broth or stock is pretty much universal and can be used in most dishes as a default.
How do you keep braised beef moist? ›
Braised meat loses a lot of its juice during cooking and has a tendency to dry out and become stringy if exposed to air. To avoid this problem, store the meat in its cooking liquid. Note that braised dishes often taste better the next day, as the meat will actually reabsorb some of the liquid as it cools.
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.
Does beer tenderize beef? ›
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.
When to add beer to cooking? ›
Cooking with beer adds a deep, earthy flavor to savory dishes such as chili, soup, and stew; and a nutty, caramelized flavor to baked goods. It's great for just about every cooking technique, too: baking, braising, deglazing, battering, sauces, marinating, and simmering.
Does meat get more tender the longer you braise it? ›
The long, slow cook time helps develop flavor and turn even the toughest meat cuts fork-tender. One of the most popular types of braised beef is pot roast, which is usually a chuck or round roast with added vegetables. Lamb and pork are also delicious when braised.
Place the protein in the pot, then add the liquid. Add just enough so it fills the pot about three-quarters of the way to the top of your protein. This prevents the proteins from poaching or boiling in the liquid, which can make them tough. And leaving the top of the meat exposed helps encourage browning or crisp skin.
What fluids are added when braising? ›
It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish. Beer can also be used, and it will add a malty flavor.
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.
Can you taste beer when you cook with it? ›
Beer can be bitter, which can quickly overpower a dish. It's much harder to reduce a beer's flavor once you've over-poured than to add some more later on. Plus, the longer you cook beer, the stronger the flavor becomes. This is all the more reason to start light and not underestimate a beer's potency.
Why does beer make meat taste better? ›
The alcohol is able to penetrate deep into the meat, carrying the flavors of the brine solution with it. Beer can also break down fat, something that water cannot. You can also baste the chicken with beer.
What kind of beer do you use for roast beef? ›
Generally speaking, the distinction between the two is that a porter, such as the robust version made by Founders Brewing Company, has more hops, while a stout – including the world-famous Guinness – is maltier. You can't go wrong with either to pair with a slow-cooked prime rib, roast beef, or a hearty stew.
What kind of beer do you use for 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 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
Some of the best beer with steak options include pale ale, amber ale, and light lager, depending on the kind of steak you're eating. For example, light lager works with mildly flavored cuts, like filet mignon, as the understated flavor of the beer doesn't overpower the steak.
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