Beer-Braised Beef and Onions
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it’s rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.
- Total:
- Serves: 8 persons
Ingredients
- 1tablespoon kosher salt, more as needed
- 1teaspoon black pepper, more for garnish
- 6bay leaves
- 2teaspoons sweet paprika, more for garnish
- 4pounds boneless beef stew meat, cut into 1 1/2-inch chunks
- 1tablespoon unsalted butter
- 1tablespoon extra-virgin olive oil, more as needed
- 4Spanish or very large yellow onions, thinly sliced
- 6sprigs fresh thyme
- 4sprigs fresh parsley, plus chopped parsley, for garnish
- 1tablespoon tomato paste
- 1teaspoon ground coriander
- ¼teaspoon ground cinnamon
- 1tablespoon all-purpose flour
- 2cups beef or chicken stock, preferably homemade
- 1cup beer, preferably Belgian-style or brown ale
- Flaky sea salt, for garnish
- Dijon-style mustard, preferably extra-hot, for serving
Instructions
Step 1
In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.Step 2
Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.Step 3
When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.Step 4
Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.Step 5
Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).Step 6
Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.Step 7
If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.