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Beer-Braised Beef and Onions

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This beer-braised beef and onions is a wonderful example of how slow cooking can transform simple ingredients into a deeply satisfying meal. By gently simmering a lean beef chuck roast in a pilsner-style lager with a mountain of caramelised onions, you create a rich, savoury sauce without the need for thickeners or sugary glazes. The red wine vinegar adds a subtle brightness that balances the maltiness of the beer, ensuring every slice of meat is infused with a complex, melt-in-the-mouth flavour.

As a diabetes-friendly main course, this dish prioritises high-quality protein and fibre-rich onions while remaining naturally low in carbohydrates. It is a hearty, homemade option for a Sunday roast or a special family dinner. Pair it with plenty of steamed green vegetables or a simple cauliflower mash for a balanced, comforting meal that feels indulgent yet remains mindful of nutritional goals.

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Ingredients for Beer-Braised Beef and Onions

  • 1.4kg onions

  • 1 (5-pound) boneless beef chuck roast, tied

  • 2 tablespoons vegetable oil, divided

  • 2 Turkish bay leaves or 1 California

  • 2 (350g) bottles pilsner-style beer such as Budweiser

  • 2 tablespoons red-wine vinegar

How to make Beer-Braised Beef and Onions

Halve onions lengthwise, then slice lengthwise 1/4 inch thick.

Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.

Cook onions with bay leaves and 1/2 teaspoons salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.

Meanwhile, preheat oven to 177°C with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.

Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.

Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.

Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.

Serve braised beef with onions and sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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