Beer-braised Steak

Beer-braised Steak

Beer-braised Steak


  • 2 lbs chuck or blade steak, cut into chunks
  • 1/2 c. flour
  • salt and pepper
  • 1 large onion, chopped into large chunks
  • 2 large carrots, peeled and sliced
  • 1 bottle dark beer
  • 1 t. vinegar
  • sachet garden herbs
  • parsley, finely chopped
  • 2 T. vegetable oil


  1. Heat the oil in Dutch oven or large skillet (must be oven-safe).
  2. Mix flour with salt and pepper. Coat the meat thoroughly with this mixture.
  3. Quickly brown meat on all sides, then remove from pan, leaving the oil and drippings.
  4. Put the onion and carrots in the pot or pan, turn down the heat and simmer slowly for 5 minutes.
  5. Put the meat back in, add the beer, vinegar and herbs and mix well.
  6. Put a lid on the pot or pan and place in preheated 330 degree oven for 2 hours and 20 minutes.
  7. If the mix becomes too dry while braising in the oven, add some water.
  8. When ready to serve, take out the herb sachet. Sprinkle the parsley over the dish. Serve with mashed potatoes and a green salad.

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