Vinegar-Braised Sour Beef with Carrots and Onions

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Tender beef slowly braised in a sharp vinegar sauce with sweet carrots and caramelized onions, creating a rich balance of sour and savory flavors. This American-inspired beef recipe, ready in about 170 minutes, pairs beef chuck roast, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 1 large, sliced yellow onion
• 3 medium, sliced into 1/2-inch rounds carrots
• 1/2 cup apple cider vinegar
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp leaves fresh thyme
• 1 tbsp brown sugar

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Instructions

1. Step 1: Season 2 lbs beef chuck roast cubes with 1 1/2 tsp kosher salt and 1 tsp black pepper evenly. Heat 3 tbsp vegetable oil in a heavy pot over medium-high heat until shimmering.
2. Step 2: Add beef cubes in batches to the pot and sear for 3-4 minutes per side until browned all over; transfer browned beef to a plate.
3. Step 3: Reduce heat to medium and add 1 large sliced yellow onion and 3 medium sliced carrots to the pot. Sauté for 5-6 minutes until onions soften and start to caramelize.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Add 1/2 cup apple cider vinegar, scraping the bottom of the pot to deglaze.
5. Step 5: Return beef to the pot and pour in 2 cups beef broth. Add 1 bay leaf, 1 tsp fresh thyme leaves, and 1 tbsp brown sugar. Stir to combine.
6. Step 6: Bring the mixture to a simmer, then cover and reduce heat to low. Braise gently for 2 to 2.5 hours until beef is fork-tender and sauce is reduced and tangy.
7. Step 7: Remove the bay leaf before serving. Adjust seasoning with salt if needed and serve the sour beef hot with the richly flavored sauce.