Slow-Cooker Beer-Braised Beef with Onions
This Belgian beef-and-beer stew is a natural for the slow cooker—but you have to know how to handle the three main ingredients.
Why This Recipe Works
This Belgian-style beef, beer, and onion stew is a natural for the slow cooker—but you have to know how to handle the three main ingredients. We chose chunks of chuck-eye roast for the beef and skipped the laborious step of browning the beef in batches to let the flavors of the beer and onions shine through. For the onions, we used the test kitchen's method for quicker caramelizing (first steaming the onions with a little water, salt, and sugar and then uncovering the pan and browning them) to enhance the sweetness and complexity of the stew. After testing batches of stew with many different styles of beer, we chose a yeast-forward, slightly bitter, copper-colored Belgian ale, finding that it resulted in a perfectly balanced stew without overwhelming bitterness or sweetness yet with clear notes of yeast and malt.