Dark Beer Braised Beef with Golden Potatoes
A hearty braised beef that fills your kitchen with irresistible aromas. Slow-cooked in dark beer with onions, bell pepper and a rich tomato-beef broth, every slice comes out meltingly tender. Perfect for a cozy Sunday dinner served with fluffy rice and a crisp salad.
🛒 Ingredients
8 servings
- 1.5 kg beef chuck or shoulder roast
- 1 tablespoon minced garlic
- Salt and mixed roasting spices, to taste
- 1 tablespoon bay leaf powder
- 2 small onions, cut into thick rounds
- 1 bell pepper, cut into thick rounds
- 1 bottle dark beer (330 ml)
- 1 cup tomato sauce
- 300 ml water
- 2 beef stock cubes
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
In a deep dish, generously season the beef with garlic, salt, mixed spices and bay leaf powder.
- 2
Lay the onion and bell pepper rounds over the meat and let it rest for 20 minutes to absorb the flavors.
- 3
In a pressure cooker, combine the dark beer, tomato sauce, water and stock cubes.
- 4
Bring to a boil over medium heat, stirring constantly until the stock cubes fully dissolve.
- 5
Add the beef with all its marinade, seal the pressure cooker and cook under pressure for 40 minutes.
- 6
Remove the beef and slice it. Arrange the slices in an oven-safe dish and drizzle generously with the cooking juices.
- 7
Add golden potatoes around the meat and bake at 200 °C (400 °F) for 10 minutes until nicely browned.
- 8
Serve hot with steamed rice and a fresh green salad.
💡 Chef's Tip
For an even richer sauce, reduce the cooking juices over high heat for a few minutes before pouring over the beef. Chuck roast works beautifully, but brisket is a great substitute for extra tenderness.
Similar Recipes
Same category — Meats
🍽️ Complete your meal
More ideas to accompany this dish
