Tuck leftovers into toasted rolls for hearty sandwiches.
Beer-Braised Beef and Onions
Makes 6 to 8 servings
- 3 tablespoons olive oil, divided
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 tablespoon ground black pepper
- 1 (4-pound) boneless beef chuck roast
- 2 medium yellow onions, quartered
- 4 large shallots, halved
- 3 cloves garlic, minced
- 2 (12-ounce) cans pale ale beer
- 2 tablespoons firmly packed light brown sugar
- 3 bay leaves
- 2 tablespoons cornstarch
- ¼ cup cold water
- In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle salt and pepper all over beef. Add beef to pot; cook until browned all over, about 3 minutes per side. Remove beef from pot.
- In same pot, heat remaining 1 tablespoon oil over medium heat. Add onions, shallots, and garlic in a single layer. Cook, turning once, until golden brown on each side, about 4 minutes. Stir in beer, brown sugar, and bay leaves; cook for 2 minutes, scraping browned bits from bottom of pot with a wooden spoon.
- Push onion mixture to sides of pot; add beef to center of pot. Bring to a boil. Reduce heat, cover, and simmer until beef is very tender, 2 hours and 30 minutes to 3 hours.
- Using a slotted spoon, transfer beef and onions to a serving platter. Discard bay leaves from cooking liquid. Skim of fat from cooking liquid. Bring cooking liquid to a low boil over medium heat.
- In a small bowl, whisk together cornstarch and ¼ cup cold water until smooth. Whisk cornstarch mixture into cooking liquid; cook, whisking constantly, until thickened, 1 to 2 minutes. Drizzle sauce onto beef and onions before serving.