Beer Braised Beef | The Jewish Week | Food & Wine

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Beer Braised Beef

Beer Braised Beef

Beer Braised Beef (Ronnie Fein)

8 servings

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6 pounds beef chuck roast

1/2 cup all-purpose flour

1 teaspoon paprika

1 teaspoon dried herbes de provence or mixed dried herbs

1/2 teaspoon garlic powder

salt and freshly ground black pepper to taste

4 tablespoons vegetable oil

12-14 ounces beer or ale

4-6 medium Yukon Gold potatoes, peeled and cut into chunks

6 medium carrots, cut into chunks

3 tomatoes, cut into chunks

1/4 cup chopped fresh parsley


Cut the meat into large chunks. Combine the flour, paprika, herbes de provence, garlic powder and salt and pepper in a dish. Coat each piece of meat with the flour mixture. Pour the vegetable oil in a large, deep saute pan over medium heat. Working with a few pieces at a time, cook the flour-coated beef for 6-8 minutes, turning the pieces occasionally, or until crispy on several sides. Return all the meat to the pan. Pour in the beer. Cover the pan. Turn the heat to low. Cook for 1-1/2 hours. Add the potatoes, carrots, tomatoes and parsley. Cover the pan. Cook at a bare simmer for another hour or until the meat and vegetables are tender.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.

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