Beer Braised Beef

As I mentioned before, we’ve been all about stews recently. Even though November has been nice and gentle so far and the trees still mostly have their leaves, which is unusual at this time of year, we are slowly settling in our winter routine. Stews and roasts have gradually increased in frequency over the past few months and now every week-end wouldn’t be complete without one or both. So I though it would be about time I share another meat stew recipe with you here too since it seems like I tend to favor more the vegetarian options here which is not that representative of our table. We made this beer braised beef last Saturday and it was really good.


It was inspired by a few recipes, most of which called for short ribs. Since we couldn’t find any short ribs that fit what we were looking for (i.e. not too fatty and for about 4 portions not 10) we decided to get a beef tenderloin instead which worked beautifully and was also a cheaper cut. Once cooked, the meat was extra tender and very easy to shred in pieces. We used this hoppy and unfiltered beer, which has become one of my favorite fall beers really, and while any beer would be nice, a good darker one is probably better to give the whole thing more spice and depth of flavor. We served it with parpadelle and pecorino cheese which worked great but another probably quite fabulous option would be polenta although that would definitely kick the richness factor up a few notches.

In other news, I was featured in The Hindu newspaper last week-end which both amazes me and surprised me a little and for which I am very grateful. I am glad you like the blog, the recipes and that I am perplexing you a little. Perplexing people is always good right? In any case, welcome new friends, I’m happy you’re here!

Beer Braised Beef

4 portions

  • 1 beef tenderloin, cut in large chunks
  • 3-4 tbsp flour
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ¼ cup dark beer
  • 1 onion, diced
  • 1 can tomatoes, crushed
  • 4 sprigs of thyme
  • 3 bay leaves
  • Salt, pepper
  • 4 portions parpadelle pasta, cooked
  • Pecorino (or parmasan) cheese, to serve

In a large dutch oven, heat the olive oil and the butter on medium heat. Roll the beef chunks in the flour to cover them and dust off any excess. When the oil and butter are hot, add the beef and brown on all sides, about 2-3 minutes a side. Add the onions and cook for 2 minutes more until they are translucent. Add the beer and with a wooden spoon, scrape off any bits that stuck to the bottom of the dutch oven. Add the remaining ingredient and bring to a simmer. Reduce the heat to low and cook with the lid open slightly, for 1 hour until the sauce is thick. Remove the beef to a plate, shred in pieces with two forks and return to the sauce. Serve on cooked parpadelle pasta with a little pecorino cheese.

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