Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced (about 1 ½ cups / 225g)
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour (plus extra for dusting)
  • 1 (12 oz/355ml) bottle stout beer (such as Guinness or similar)
  • 2 cups (475ml) beef broth/stock
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 large yellow onions, thinly sliced (about 3 cups / 450g)
  • 2 tbsp butter
  • 1 tbsp balsamic vinegar
  • Pinch of brown sugar (optional, for extra sweetness)

Instructions:

  1. Toss beef with flour, salt, and pepper. Heat olive oil in Dutch oven. Sear beef in batches until browned on all sides. Remove beef and set aside.
  2. Add sliced onion to the Dutch oven and cook until softened. Add garlic and cook until fragrant.
  3. Pour in the stout beer and scrape up any browned bits from the bottom of the pot. Add beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer.
  4. Return the seared beef to the Dutch oven. Cover and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the beef is very tender.
  5. While the beef braises, melt butter in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply golden brown and caramelized (about 45 minutes – 1 hour). Add balsamic vinegar and brown sugar (if using) during the last 10 minutes of cooking.
  6. Once the beef is tender, remove it from the oven. Discard the bay leaf. Stir in the caramelized onions. Season with salt and pepper to taste. Serve hot.