English Bitter Beer-Braised Beef with Fuggles and Caramelized Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender beef braised in Coopers English Bitter beer with aromatic Fuggles hops and sweet caramelized onions for rich, hearty flavor. This British-inspired rice and grain recipe, ready in about 180 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 2 lbs, cut into 2-inch cubes beef chuck roast
• 2 tbsp olive oil
• 2 large, sliced yellow onion
• 4 cloves, minced garlic
• 12 oz Coopers English Bitter beer
• 0.5 oz Fuggles hops
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 1.5 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 1 cup water

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Toss 2 lbs beef chuck cubes in 2 tbsp flour seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown beef cubes in batches for 3-4 minutes per side until deep golden. Remove and set aside.
2. Step 2: Reduce heat to medium and add 2 sliced large onions to the pot. Cook for 12-15 minutes, stirring occasionally, until onions are deeply caramelized and soft.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
4. Step 4: Pour in 12 oz Coopers English Bitter beer and scrape up browned bits from the bottom. Add 2 cups beef broth, 0.5 oz Fuggles hops, 2 sprigs fresh thyme, remaining salt and pepper. Return beef to pot.
5. Step 5: Bring to a simmer, cover loosely, and reduce heat to low. Cook for 2.5 hours until beef is fork-tender.
6. Step 6: For a thicker sauce, remove beef and simmer liquid uncovered over medium heat for 10 minutes until sauce thickens and coats the back of a spoon. Return beef to sauce before serving.