What makes this dish work is caramelizing the onions at the beginning. It takes time and you can’t skimp on it or you lose out on the flavor. I’m a fan of dark beer in general for cooking, so you can see why I like this dish. I’ve never had it dry out, but maybe your stove is wonky or something…have another bottle of beer on hand just in case.
Beef and Onions Stewed in Beer
- 3 c thinly sliced onions
- 3 Tbsp lard or canola oil
- 2.5 lbs beef, cut into 1.5" cubes
- salt and pepper to taste
- 1 Tbsp minced garlic
- 1 bay leaf
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 tsp fresh oregano or 1/2 tsp dried
- 1 bottle stout or dark beer
- 1 Tbsp Dijon mustard (or to taste)
- chopped fresh parsley for garnish (optional)
- Put onion in a large Dutch oven or skillet with a lid and cover it. Cook on medium, checking every couple of minutes until the onion is dry and almost sticking to the pan (about 15 minutes total).
- Add 2 Tbsp of the lard or oil and cook until the onion becomes a soft, brown mass, another 15 minutes or so.
- Remove with a slotted spoon and add remaining lard/oil to the pan.
- Heat to medium-high and brown the meat on all sides, sprinkling with salt and pepper as it browns.
- When it’s brown, add garlic, and cook about 30 seconds, stirring.
- Return onion to the pan; add herbs and beer.
- Bring to a boil, then adjust heat so mixture simmers; cover.
- Cook about an hour, or until meat is very tender, checking occasionally to make sure it doesn’t dry out (not gonna happen but if it does, add more beer).
- Uncover. It should be stewy, not soupy. If it’s too soupy, boil off some liquid.
- Stir in the mustard, then taste and adjust.
- Garnish if you’d like and serve. Refrigerate leftovers.