Slow cooking · Irish-inspired
Stout-Braised Beef
Fork-tender beef chuck braised slowly with stout, onions, carrots, and herbs, ideal for making ahead.
Jump to recipe25 min prep · 210 min cook
The recipe
Stout-Braised Beef
6 servings
Ingredients
- 3 pounds boneless beef chuck, cut into 2-inch pieces
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil
- 1 large yellow onion, chopped
- 3 carrots, cut into 1-inch pieces
- 3 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 can (14.9 ounces) dry stout
- 2 cups low-sodium beef stock
- 4 thyme sprigs
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
Instructions
- Heat the oven to 325°F. Pat the beef dry and season with salt and pepper.
- Heat oil in a large Dutch oven over medium-high. Brown the beef in batches, about 3 minutes per side, then transfer to a plate.
- Cook the onion and carrots for 6 minutes. Add garlic and tomato paste for 1 minute, then stir in the flour.
- Pour in the stout, scraping the browned bits. Simmer for 2 minutes, then add stock, thyme, bay leaf, Worcestershire, beef, and accumulated juices.
- Cover and braise in the oven for 2 1/2 to 3 hours, until the beef separates easily with a fork. Skim excess fat, discard herbs, and adjust seasoning.
Cook’s notes
- Dry beef and an uncrowded pan create the browned crust that flavors the sauce.
- The flavor improves overnight; chill, remove solid fat, and reheat gently.
Storage and reheating
Refrigerate for up to 4 days or freeze for 3 months. Reheat to 165°F, adding stock if the sauce is too thick.
Frequently asked questions
What stout should I use?
Choose a dry stout rather than a sweet or heavily flavored pastry stout.
Can I use a slow cooker?
After browning and deglazing, cook on low for 7 to 8 hours or until fork-tender.