Beef Stewed in Beer with Onions
Main Dishes • American
Description
Beef will taste even better if it is marinated in the sauce it was cooked in for at least a day. In this case, before serving, wrap the meat in foil and place it in the oven for 45 minutes at 150 degrees Celsius (300 degrees Fahrenheit). Once the beef is ready, slice it into thick pieces. Heat the onion sauce separately. An alternative option is to warm the pre-sliced meat directly in the pot with the sauce.
Ingredients
- Onion 5 lbs
- Lamb Neck Fillet 5 lbs
- Bay leaf 3 pieces
- Light Beer 10 fl oz
- Vegetable Oil 5 teaspoons
- Red Wine Vinegar 2 spoons
- Salt 2½ spoons
- Ground Black Pepper 1 tablespoon
Step-by-Step Guide
Step 1
Slice the onion into half-moons about 6-7 millimeters thick.
Step 2
Rub a large piece of boneless beef with vegetable oil and season it with a mixture of salt and black pepper.
Step 3
Place the meat in a large heavy skillet with hot oil and sear on all sides (about 15 minutes). Once the meat is browned, transfer it to a plate and let it cool slightly.
Step 4
In a large heavy-bottomed pot or Dutch oven, pour in 2 tablespoons of oil. When it shimmers, add all the onions and sauté for about 25 minutes.
Step 5
Add the beer and vinegar to the onions, stirring occasionally, and bring to a boil.
Step 6
Carefully add the meat to the onions with the beer and bring it back to a boil. Remove from heat and cover with a lid.
Step 7
Place the container with the meat on the middle rack of an oven preheated to 345°F. Braise the meat covered for about 3 hours and 30 minutes, until the beef becomes tender.
Step 8
Before serving, remove the bay leaf from the sauce, skim off any floating fat from the surface, and let the meat rest for at least 20 minutes.
Step 9
Serve the beef, sliced, along with the onions and the sauce it was braised in.
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