Tested till perfect Beer Braised Beef

Beer Braised Beef

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 lb 2lbbottom blade boneless pot roast, trimmed and cut into 1-1/2-inch (4 cm) cubes
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspvegetable oil
  • 1 cup 1cupsodium-reduced beef broth
  • 2 sliced 2slicedbacon, chopped
  • 3 3oniononions, sliced
  • 1 tbsp 1tbsppacked brown sugar
  • 1 tbsp 1tbspcider vinegar
  • 1-1/4 cups 1-1/4cupsbeer, dark or amber
  • 2 2bay leafbay leaves
  • 1 pinch 1pinchdried thyme
  • 1 slice 1slicelight rye bread
  • 1 tbsp 1tbspgrainy mustard or Dijon mustard
  • 2 tbsp 2tbspminced fresh parsley
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Sprinkle beef with salt and pepper. In Dutch oven, heat 1 tbsp (15 mL) of the vegetable oil over medium-high heat; brown beef, in batches. Remove to bowl.

Add 1/4 cup (50 mL) of the broth to pan, scraping up brown bits; add to bowl. Fry bacon; with slotted spoon, add to bowl.

Add remaining oil to pan; cook onions over medium heat, stirring often, until  golden, 10 to 15 minutes. Stir in sugar and vinegar until sugar is melted.
Add remaining stock, beer, bay leaves, thyme and 1 cup (250 mL) water, scraping up brown bits. Return beef mixture to pan; bring to boil.

Cut off bread crust; spread bread with mustard; float, mustard side down, on stew. Reduce heat to low; cover and simmer for 1-1/4 hours.

Break up bread, stirring into sauce. Simmer, covered, until thickened and beef is tender, about 15 minutes. Discard bay leaves. Stir in parsley.

Nutritional Information Per serving: about

cal 451 pro 41g total fat 22g sat. fat 8g
carb 17g fibre 2g chol 108mg sodium 713mg

% RDI:

calcium 5 iron 29 vit A 2 vit C 5
folate 11
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