Beer-Braised Beef Tacos with Pickled Onion Slaw

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Tender chunks of beef braised in rich beer and spices, served in warm tortillas with a tangy pickled onion and cabbage slaw. This Mexican-inspired taco and burrito recipe, ready in about 150 minutes, pairs beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck roast
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large, diced onion
• 4, minced garlic cloves
• 12 oz, stout or porter dark beer
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 bay leaf
• 8 corn tortillas
• 2 cups, shredded red cabbage
• 1/2 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 tsp salt (for slaw)
• 1/4 cup chopped fresh cilantro
• 4 lime wedges

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Instructions

1. Step 1: Season 2 lbs beef chuck roast cubes with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat and brown beef in batches for 4-5 minutes per batch until deep brown. Remove beef and set aside.
2. Step 2: Add 1 large diced onion to the pot and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp chili powder, cooking for 1 minute until fragrant.
3. Step 3: Pour in 12 oz dark beer and scrape up browned bits from the bottom. Return beef to the pot and add 1 bay leaf. Cover and simmer on low for 2 hours until beef is tender enough to shred.
4. Step 4: Meanwhile, combine 2 cups shredded red cabbage, 1/2 thinly sliced red onion, 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Toss well and let sit for at least 30 minutes to pickle.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
6. Step 6: Remove bay leaf from beef, shred meat with two forks, and mix with cooking juices. Assemble tacos by dividing beef evenly onto tortillas and topping with pickled onion slaw and 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over.