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  • 2 pounds beef chuck, cut into bite sized pieces
  • 3 tablespoons all-purpose flour
  • 2 tablespoons oil
  • 2 medium onions, cut into halves and thinly sliced
  • 2 cloves garlic, chopped
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 parsnips, coarsely chopped
  • 1 (14-ounce) can beef broth
  • 1 (12-ounce) bottle full-flavored beer
  • 1 1/2 tablespoons brown sugar
  • 1/2 teaspoon dried thyme
  • 3 tablespoons red wine vinegar


  1. Preheat oven to 350F.
  2. Sprinkle beef with flour. In a Dutch oven or deep ovenproof skillet, heat oil and brown beef on all sides. Remove beef from pan. Add onions to pan and cook over medium-high heat until lightly browned, stirring often. Stir in garlic, salt and pepper and cook 5 minutes.
  3. Add beef back to pan. Add parsnips, broth, beer, sugar, thyme and vinegar. Cover and bake 1 1/2 hours or until beef is tender.

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The recipe was originally published as Beef and Onions Braised in Beer on

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