Delicious beef and onions stew made in the dutch oven. Super tender and fall-apart meat with a flavorful caramelized onion sauce, ideal to serve over mashed potatoes.
2 pounds beef chuck
2 cups beer
2 cups beef stock
4 onions (3 red and 1 white)
2 garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 bay leaves
Peel and slice thinly the onions. Set aside.
Peel and cut in half the garlic cloves and set aside.
Wash and peel the onions into wheels and set aside.
Cut the beef chuck into bite-size pieces if yours is not already been cut by the butcher.
Season the meat with salt and pepper.
Put the dutch oven on the stovetop on medium-high heat, add a bit of the olive oil and add the seasoned meat into the dutch oven. Brown for 1-2 minutes on all sides. Remove once the meat has browned.
Add the onions, the carrots, and the garlic cloves to the dutch oven, season with salt, pepper, and herbs, and let cook on medium-low until the onions are soft, golden brown, and fragrant (around 30 min).
Add the meat back into the dutch oven and cover it with the beer and if needed the beef stock.
Mix everything well and let cook for 1 hour on low with the lead partially covering it so the steam can go out.
Serve over mashed potatoes.
This stew is meant to be made with a dark or toasted beer, but it’s completely up to you to make it with the one you prefer or have on hand.
Do not skip the caramelization of the onions, this step is crucial in achieving the final flavor of the dish. If you add the liquids into the dutch oven before the onions have cooked into caramelization the flavor will not be the same.
This dish can be eaten right after being made or the day after, so it’s very meal prep friendly (flavors even intesify). Leftovers can be stored in the fridge for up to 5 days.
If you don’t want to use any beer at all, just replace the beer with beef stock.