Beer Braised Beef Beer Braised Beef

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2009



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 facts Per serving: about

  • Sodium 713 mg
  • Protein 41 g
  • Calories 451.0
  • Total fat 22 g
  • Cholesterol 108 mg
  • Saturated fat 8 g
  • Total carbohydrate 17 g


  • Iron 29.0
  • Folate 11.0
  • Calcium 5.0
  • Vitamin A 2.0
  • Vitamin C 5.0
Share X

Beer Braised Beef