Mohamed Shili This delicious Julia Child dish is slow-braised in beer for deep, rich flavor. The onions melt into a savory sauce, making it perfect for serving with crusty bread. It’s an easy, comforting meal that fills your kitchen with incredible aromas!
Ingredients Needed
- 1 whole chuck roast (2 1/2 to 5 pounds)
- Salt and pepper to taste (be generous!)
- 3 tbsp olive oil
- 4 whole onions, peeled and sliced thick
- 5 cloves garlic, chopped
- 2 cans beer
- 1 tsp ground thyme
- 1/2 tsp rosemary leaves
How To Make Beef And Onions Braised In Beer
- Preheat oven to 275°F.
- Sear the meat: Heat oil in a large Dutch oven over high heat. Season the chuck roast generously with salt and pepper, then sear on both sides for about 2 minutes per side. Remove from the pot.
- Sauté onions and garlic: Reduce heat to medium. Add onions and garlic, stirring for 30 seconds.
- Add liquid and seasonings: Pour in beer and stir in thyme, rosemary, and 1 tsp salt (do not undersalt!). Return the meat to the pot, ensuring it is partially submerged. Cover with a lid.
- Braise: Place in the oven and cook for 2 1/2 to 3 hours, or until the meat is fork-tender and falling apart.
- Shred and serve: Use two forks to shred the meat. Spoon juices and onions over the top.
- Enjoy: Serve with crusty bread to soak up the flavorful sauce.
Recipe Tips
- Choose the Right Beer: Opt for a Belgian-style ale or a light lager to enhance the dish’s flavor.
- Properly Brown the Beef: Ensure a deep brown crust on the beef during searing to build a rich flavor base.
- Slice Onions Correctly: Cut onions lengthwise (from root to tip) to help them hold their shape during cooking.
- Use a Heavy Pot: A heavy, oven-safe pot like a Dutch oven ensures even heat distribution for consistent cooking.
- Cook in Advance: This dish tastes even better the next day. Prepare it a day ahead to let the flavors meld.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover beef and onions braised in beer in an airtight container with juices for up to 4 days.
- Freeze: Store leftover beef and onions braised in beer in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover beef and onions braised in beer in a covered pot over medium heat for 10-15 minutes, adding a splash of broth if needed.
Nutrition Fact
Serving Size: 1 portion (based on 6 servings)
- Calories: 480
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 125mg
- Sodium: 580mg
- Potassium: 750mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 42g
More julia Child Recipes:
Julia Child Beef And Onions Braised In Beer
Description
This delicious Julia Child dish is slow-braised in beer for deep, rich flavor. The onions melt into a savory sauce, making it perfect for serving with crusty bread. It’s an easy, comforting meal that fills your kitchen with incredible aromas!
Ingredients
Instructions
- Preheat oven to 275°F.
- Sear the meat: Heat oil in a large Dutch oven over high heat. Season the chuck roast generously with salt and pepper, then sear on both sides for about 2 minutes per side. Remove from the pot.
- Sauté onions and garlic: Reduce heat to medium. Add onions and garlic, stirring for 30 seconds.
- Add liquid and seasonings: Pour in beer and stir in thyme, rosemary, and 1 tsp salt (do not undersalt!). Return the meat to the pot, ensuring it is partially submerged. Cover with a lid.
- Braise: Place in the oven and cook for 2 1/2 to 3 hours, or until the meat is fork-tender and falling apart.
- Shred and serve: Use two forks to shred the meat. Spoon juices and onions over the top.
- Enjoy: Serve with crusty bread to soak up the flavorful sauce.
Notes
- Choose the Right Beer: Opt for a Belgian-style ale or a light lager to enhance the dish’s flavor.
- Properly Brown the Beef: Ensure a deep brown crust on the beef during searing to build a rich flavor base.
- Slice Onions Correctly: Cut onions lengthwise (from root to tip) to help them hold their shape during cooking.
- Use a Heavy Pot: A heavy, oven-safe pot like a Dutch oven ensures even heat distribution for consistent cooking.
- Cook in Advance: This dish tastes even better the next day. Prepare it a day ahead to let the flavors meld.
Julia Child Beef And Onions Braised In Beer
