I adapted this recipe from a recipe my mother in law gave me a few years ago. It’s originally called “Beer-Braised Beef” but since my husband doesn’t like giving up his beer – or we just don’t have any – I typically just use broth. I will include a link to the original recipe if you would like to do that one instead. I have just found that the recipe I listed below is a good amount for a 2 adults w/2 little ones – with left overs for lunch the next day.
This recipe is great with a side of roasted potatoes – or even mashed potatoes and make a gravy with the sauce the meat cooks in. It’s super easy – just take some of the juice out at the end – add about 1Tbsp of flour and stir together, then add it to the sauce to thicken it. It’s A-mazing!
- 1 onion – diced (or 2 Tbsp. onion powder)
- 1-2lbs beef (chuck / roast)
- 1/2 C flour
- 4 pieces of bacon
- 4 Tbsp vegetable oil
- 1/2 C water
- 2 C beef broth
- 1 C chicken broth
- 1 Tbsp. brown sugar
- 1 Tbsp red-wine vinegar
- 1 bay leaf
- 1/4 tsp. thyme
- Cut beef into 1-2 inch cubes and pat dry. Put flour in a shallow bowl or rimmed plate and season with salt & pepper.
- Chop bacon and in a dutch oven cook over moderate heat until golden.
- While bacon is cooking, when bacon is half way cooked but not crisp, add in onions to saute.
- While the bacon & onions are cooking, dredge beef in seasoned flour, shaking off the excess.
- Scoop out bacon & onions and put aside in small bowl/plate.
- Add 1 Tbsp oil to fat remaining in pot and heat over moderate heat until hot but not smoking.
- Without crowding, brown beef in batches on all sides, adding a few tablespoons of oil as necessary.
- Once meat is browned on all sides, add the bacon & onion back to the pot.
- Add in broth and bring to a boil – scraping up any bits on the bottom of the pan.
- Stir in brown sugar, vinegar, bay leaf, thyme, salt & pepper.
- Bring mixture to a boil and cover the pot. Cook on medium/low heat from 2-3 hours.