Beef Braised with Caramelized Onions and Beer

Beef braised with caramelized onions and beer is a staple in my menu repertoire. It is easy to make and it freezes well. Having this in the freezer saved me when some friends on their way home to Utah surprised us with a phone call saying they would like to stop by. Oh course you say yes and than try to figure out what the frack you are going to feed them.

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We ran through a few ideas and ended up keeping it simple by pulling this and some rolls out of the freezer. Since it was summer we had a salad from the garden and I whipped up a batch of Ruby Bars and viola we had a nice lunch ready for surprise guests.

This recipe hails from the now defunct Gourmet magazine. I miss Gourmet dearly, loved that magazine so much. It also goes by the unattractive name of Onion Beef on menu’s and when we talk about it. Leftovers are used for making French Dip sandwiches. Even if you only have onions leftover freeze them for French Dip jus or to add in gravy.

The onions are the key to this recipe, take the time and let them caramelize. They get all lovely and buttery. We tend to have Corona for beer and that’s what I use in this. Use whatever beer you like or if you don’t drink beef broth would work too.

Beef Braised with Caramelized Onions and Beer

3 pounds onions, peeled and sliced
1 – 5 pound chuck roast
2 tablespoons olive oil, divided
2 bay leaves
2 – 12 oz bottles of beer
2 tablespoons red wine vinegar.

Sprinkle roast with salt and pepper and than brown beef in 1 tablespoon of the oil. Make sure you brown all the sides. When roast is browned set it on a plate. Add the rest of your oil into pan and make sure you have your burner on low. Add the onions along with the bay leaves and place a lid on your pot. The lid helps the onions sweat so they do not burn. Stir onions occasionally. Once they are nice and brown and smell sweet you know they are done. This step takes time but it is worth it, do not rush the onions. Preheat oven to 350. Put roast back in your pot and add the beer and vinegar. Cook for 3 1/2 hours.

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