English Bitter Beer-Braised Beef with Caramelized Onions

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef slow-braised in Coopers English Bitter beer with sweet caramelized onions and aromatic herbs. This British-inspired rice and grain recipe, ready in about 170 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 430 calories and feeds 6, 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.

Prep: 20 min Cook: 150 min Serves 6 British cuisine 430 cal/serving

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Ingredients

2 lbs, cut into 2-inch cubes beef chuck roast
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 large, thinly sliced yellow onion
3 cloves, minced garlic
12 oz Coopers English Bitter beer
1 cup beef broth
2 sprigs fresh thyme
1 bay leaf
1 tbsp brown sugar

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Instructions

Step 1: Season 2 lbs beef chuck roast cubes with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per side until deeply caramelized; transfer to a plate.
Step 2: Reduce heat to medium, add 2 thinly sliced large yellow onions and 1 tablespoon brown sugar to the pot. Cook, stirring occasionally, for 15 minutes until onions are deeply caramelized and fragrant.
Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 4: Pour in 12 oz Coopers English Bitter beer and 1 cup beef broth, scraping up browned bits from the bottom. Return browned beef to the pot along with 2 sprigs fresh thyme and 1 bay leaf.
Step 5: Bring to a simmer, cover with a lid slightly ajar, and reduce heat to low. Simmer gently for 2 to 2.5 hours until beef is fork-tender and sauce thickens.