Imagine beef so tender it surrenders at the touch of a fork, bathed in a deep, malty sauce — that’s what a slow braise in dark beer delivers. Sweet peppers, onions, and carrots melt into the gravy while paprika adds gentle warmth. If you love slow-cooked comfort, you’ll also enjoy our melt-in-your-mouth braised beef with onions.
Ingredients
- 500 g (1.1 lb) beef, cut into large cubes
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 carrot, sliced
- 500 ml (2 cups) dark beer
- Salt, black pepper, and paprika to taste
Instructions
- Sear the beef cubes until golden. Meanwhile, chop all the vegetables.
- Season the meat with salt, paprika, and pepper; stir in the vegetables.
- Braise 20–30 minutes until the vegetables soften.
- Pour in the dark beer, cover, and braise on the lowest heat for 1.5 hours, stirring and tasting the sauce occasionally.
Tips
- Sear the beef in batches so the cubes brown instead of steaming — that caramelization builds the sauce’s depth. For a different take on beef night, try our juicy beef meatballs in tomato sour cream sauce.
- Choose a dark beer you’d happily drink — a stout or porter gives the richest, maltiest gravy.
- Keep the heat truly low and the lid on; patience is what turns tough cubes silky. Read more about braising basics at Serious Eats and food safety guidance at USDA.
Nutrition: per 100 g: 123 kcal, protein 20 g, fat 4 g, carbs 1 g