Beef and Onions Braised in Beer

High Cotton Food Styling & Photography
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 105 mins

Serve over mashed potatoes with Brussels sprouts.


2pounds beef chuck, cut into bite sized pieces
3tablespoons all-purpose flour
2tablespoons oil
2medium onions, cut into halves and thinly sliced
2cloves garlic, chopped
2teaspoons salt
1/4teaspoon pepper
3 parsnips, coarsely chopped
1 (14-ounce) can beef broth
1 (12-ounce) bottle full-flavored beer
1 1/2tablespoons brown sugar
1/2teaspoon dried thyme
3tablespoons red wine vinegar


  1. Preheat oven to 350F.
  2. Sprinkle beef with flour. In a Dutch oven or deep ovenproof skillet, heat oil and brown beef on all sides. Remove beef from pan. Add onions to pan and cook over medium-high heat until lightly browned, stirring often. Stir in garlic, salt and pepper and cook 5 minutes.
  3. Add beef back to pan. Add parsnips, broth, beer, sugar, thyme and vinegar. Cover and bake 1 1/2 hours or until beef is tender.

Relish, Feb. 2006

Nutritional Info *per serving

  • Glycemic Load 7.38
  • Calories 440
  • Fat 15g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 9g
  • Cholesterol 150mg
  • Sodium 1130mg
  • Potassium 810mg
  • Carbohydrate 21g
  • Fiber 3g
  • Sugars 6g
  • Protein 52g
  • Trans Fat 0.5g
  • Vitamin A 0%
  • Vitamin C 15%
  • Calcium 6%
  • Iron 30%
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