Dark Beer Braised Beef

Name: Dark Beer Braised Beef
Yield: 4 servings
Cuisine: Française
Ingredients: 1 kg beef chuck or braising cut; 2 dark beers (355 ml each); 1 can crushed tomatoes (400 g); 1 onion, thinly sliced; 2 garlic cloves, minced; 2 bay leaves; 1 sprig fresh thyme; 1 packet dry onion soup mix; 1 tablespoon olive oil; Salt and black pepper to taste

By Marie Lefebvre · Updated October 25, 2026

A deeply comforting dish where beef slowly braises in dark beer until melt-in-your-mouth tender, wrapped in a rich, herb-scented tomato sauce. The malty notes of the beer lend incredible depth of flavor with very little effort. Perfect for a relaxed weekend dinner.

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

1 kg beef chuck or braising cut
2 dark beers (355 ml each)
1 can crushed tomatoes (400 g)
1 onion, thinly sliced
2 garlic cloves, minced
2 bay leaves
1 sprig fresh thyme
1 packet dry onion soup mix
1 tablespoon olive oil
Salt and black pepper to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Season the beef generously with salt and black pepper on all sides.
2
Heat olive oil in a Dutch oven over high heat and sear the beef for 3–4 minutes per side until deep golden-brown. Set aside.
3
In the same pot, sauté the sliced onion over medium heat for 5 minutes until soft and translucent.
4
Add the minced garlic and cook for another minute, stirring constantly.
5
Stir in the crushed tomatoes, bay leaves, thyme, and onion soup mix. Bring to a gentle simmer.
6
Return the beef to the pot and pour in the dark beers until the meat is nearly submerged.
7
Cover and braise on low heat for 2.5 hours, turning the meat halfway through, until fork-tender and falling apart.

💡 Chef's Tip

For a thicker, glossier sauce, remove the beef at the end and reduce the cooking liquid over high heat for 5 minutes before serving. Leftovers are even better the next day as the flavors deepen overnight.