Beer-Braised Shredded Beef with Colorful Peppers

Name: Beer-Braised Shredded Beef with Colorful Peppers
Prep time: 120 min
Total time: 120 min
Yield: 12 servings
Cuisine: Française
Ingredients: 2.2 lbs (1 kg) eye of round, trimmed of fat; 5 garlic cloves, crushed; 1 can (12 fl oz / 330 ml) lager beer; 2 bay leaves; Salt to taste; Black pepper to taste; 1 large carrot, grated; 2 onions, sliced into half-rings; 1 yellow bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 3 ripe tomatoes, roughly chopped; Fresh parsley and chives, chopped (optional); Crusty rolls or toasted bread to serve

By Marie Lefebvre · Updated October 20, 2026

Incredibly tender shredded beef marinated overnight in lager and garlic, pressure-cooked to perfection and tossed with vibrant tri-color bell peppers, onions, and tomatoes. A crowd-pleasing dish that's perfect stuffed into crusty rolls or served as a hearty main course.

Prep⏱️ 120 min

Servings👥 12 servings

Difficulty📊 Easy

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🛒 Ingredients

12 servings

2.2 lbs (1 kg) eye of round, trimmed of fat
5 garlic cloves, crushed
1 can (12 fl oz / 330 ml) lager beer
2 bay leaves
Salt to taste
Black pepper to taste
1 large carrot, grated
2 onions, sliced into half-rings
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 ripe tomatoes, roughly chopped
Fresh parsley and chives, chopped (optional)
Crusty rolls or toasted bread to serve

🛍️ Recommended tools

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

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Directions

1
Combine the garlic, salt, pepper, bay leaves, and beer to make the marinade. Pierce the beef all over with a knife to help it absorb the flavors. Cover and refrigerate for at least 12 hours, preferably overnight.
2
Heat 3 tablespoons of oil in a pressure cooker over high heat. Sear the beef without the marinade until well browned on all sides. Add the reserved marinade and enough water to just cover the meat. Seal and cook for 1 hour once the pressure valve starts hissing.
3
Allow the pressure to release naturally. Remove the beef and transfer to a large bowl, leaving the cooking liquid in the pot. Shred the meat using two forks or your hands.
4
Bring the cooking liquid to a boil in the open pressure cooker. Add the grated carrot, onions, tomatoes, all three bell peppers, and the shredded beef. Simmer uncovered until the peppers are tender and the sauce has reduced.
5
Taste and adjust salt as needed.
6
Off the heat, stir in the chopped parsley and chives.
7
Serve piled into crusty rolls or as a main dish alongside your favorite sides.

💡 Chef's Tip

Don't skip the overnight marinade — it's what makes the beef incredibly flavorful and tender. For extra depth, substitute half the water with beef broth during pressure cooking.