Ale Braised Beef & Onions

  • Servings: 4
  • Rating:


  • 2-1/2-pound boneless beef chuck roast
  • 1/3 cup plus 2 tablespoons all-purpose flour, divided
  • 1 tablespoon vegetable oil
  • 1 bottle (12 oz.) brown or amber ale
  • 1/4 cup Kikkoman Soy Sauce
  • 1/8 teaspoon ground allspice
  • 3 large onions, cut into eighths


Coat beef with 1/3 cup flour. Brown beef slowly on both sides in hot oil in Dutch oven or large saucepan.

Combine ale, soy sauce and allspice; pour over beef. Bring to boil; cover and simmer 1 hour.

Turn beef over and add onions; simmer, covered, 1 hour longer, or until beef is tender.

Meanwhile, blend remaining 2 Tbsp. flour with 1/4 cup water.

Remove beef and onions to serving platter; keep warm. Pour pan juices into large measuring cup; skim off excess fat. Return 2-1/2 cups juices to pan; bring to boil. Gradually stir in flour mixture, cooking until gravy boils and thickens.

To serve, cut beef across grain into thin slices and serve with gravy.