For nearly a month, Shane and I have been talking about taking a quick 2-day trip up to Vermont to see the fall foliage. While we were there, we were also going to check out some food-related spots that have long been on my to-do list. King Arthur Flour’s headquarters was my top priority but we were also looking forward to visiting Otter Creek Brewery and both the Ben & Jerry’s and Cabot cheese factories. Who knew Vermont was hiding so many gems??
Our trip was tentatively planned for this weekend, but sadly we’ve decided to put it on hold. The forecast calls for rain, rain and more rain, and it’s just not the weather we were hoping for with all the driving and sightseeing we had in mind. Instead, we’re going to stay home and paint our bathroom and take care of a few other projects we’ve been putting off around here. Because that sounds almost as much fun as eating our way around Vermont, right? 🙂
On the plus side, the icky weather will give me the perfect excuse to make comfort food. This beer-braised beef and onions is one of our most recent favorites. Any dish with this many onions is bound to make me happy, I just love onions! The tender beef braised in beer was right up Shane’s alley and helped him to overlook the onions (he does not share my love of them). This dish seriously couldn’t be any easier, which is another reason I think it’s awesome. You can even make it days ahead of time and reheat when you’re ready. That’s the approach I took, allowing it to cook on a lazy Sunday afternoon then serving for dinner later that week. Not only does it reheat beautifully, but the flavor even improves over time! Served over mashed potatoes with some roasted veggies on the side, it was pure comfort – a definite repeat here this winter.
Beer-Braised Beef and Onions
from Gourmet, February 2009 (via Epicurious)
1 (5-pound) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
3 lbs yellow onions, cut into 1/4-inch thick slices
2 bay leaves
2 (12-oz) bottles pilsner-style beer
2 tablespoons red-wine vinegar
Set a large Dutch oven over medium-high heat and add 1 tablespoon of the oil. Pat the beef dry and season liberally with salt and pepper. When the oil starts to shimmer, add the beef and brown on all sides, which will take about 10-15 minutes. Remove the beef to a plate and set aside.
Reduce the heat to medium, and add the remaining tablespoon of oil to the pot along with all of the onions, the bay leaves and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are softened and well browned, about 20-25 minutes.
Meanwhile, preheat oven to 350 F. Cut a round of parchment the same diameter as the inside of your pot.
When the onions have cooked, add the beer and red-wine vinegar to the pot. Scrape the bottom of the pot with a wooden spoon to release the browned bits. Bring the mixture to a boil, then add the beef and any accumulated juices on the plate. Return the mixture to a boil, then remove the pan from the heat.
Place the parchment round on top of the beef, then cover the pot and transfer to the oven. Cook for about 3 1/2 hours, or until the meat is fork tender. Transfer beef to a cutting board, tent with foil, and let rest for 20 minutes before slicing. Skim the fat from the top of the sauce and discard the bay leaves. Serve the beef with the onion-sauce mixture.
To make ahead: When the beef finishes cooking, allow to cool then refrigerate for up to 4 days. When you’re ready to eat, remove and discard the solidified fat from the sauce. Slice the beef, then transfer to a 13×9 baking dish and top with the sauce/onions (the sauce will not have a pleasant consistency, but just go with it, all will be remedied when you reheat). Cover the pan with aluminum foil and reheat for 45 minutes in a 325 F oven.
Oh holy hell. I could eat this, right now–for breakfast! It looks so comforting and warm. Sorry you had to postpone your sightseeing trip! 🙁
We live in Southern Vermont and while it’s true that the forecast is not great, the color is spectacular against the neutral background of grey. It’s still really special! But do come by after the painting and the beef are done! I’m making this tomorrow night – looks wonderful!
I’m sorry you had to put your trip on hold but I’m sure this meal made up for it! It looks so hearty and comforting, which is the best type of comfort food!
Tracey you are making things really difficult for me here – I don’t know which recipe I want to try first. This may have beaten out the enchilada pasta though, for sheer mashed potato deliciousness reasons.
It’s a shame the weather got in the way of your trip but I hope you have fun when you get up there! Take lots of photos so I can live vicariously through the blog post lol 🙂
I love how simple this is, but the flavors…I bet the are out of this world. It looks amazing!
This is definitely comfort food and perfect for a cold rainy day. I am looking forward to both.
The beef is a variation (one of dozens I think) on a 50’s-style roast of the sort we would eat after church on Sunday. We can be grateful that the weather is leading us away from summer and into some substantial stuff for the fall and winter.
Love comfort food like this. Sorry about your trip 🙁
Love comfort food like this. Sorry about your trip 🙁
Love comfort food like this. Sorry about your trip 🙁
Hi, could you please tell me the point of putting a piece of parchment on top of the beef? I have made pot roasts and have never put parchment on top of the beef. I would appreciate your comment. Thank you. Tammy
I have never heard of putting parchment on top. What is the purpose of the parchment?
It is definitely getting into the season for this!
Yummy! I absolutely love this kind of dish. We’re also waiting for a nice weather weekend to take a foliage drive.
make-ahead dishes are exactly what i need! this looks great.
Don’t know what happened to my previous comment, but it had to do with how fetching and retro 1950’s this is. Succulent and savory – it is calling my name.
I want to devour everything you make!
@Tammy and Georgia – The recipe didn’t specifically say, but a little Googling led me to this short article:
http://www.finecooking.com/item/13902/use-parchment-for-a-richer-braise
I found a similar reasoning laid out by Molly Stevens in one of my favorite books – All About Braising.
We went to Vermont a few years ago at the end of May – did Ben & Jerry’s, a different cheese place (there are so many), and a great chocolate factory, wish I could remember the name 🙁 Such a pretty area, hopefully you get to go soon!
Oh my goodness, I can’t wait to make this! I’m seriously drooling. Hopefully you guys gets to make that Vermont trip soon!
bummer about Vermont!! hopefully you get to go soon (I definitely need to get to Ben & Jerry’s too! :))
This looks like excellent Fall comfort food! Sorry about your trip, hopefully it will happen soon. Last year I used our holiday “vacation” to paint our house.
I’m wondering if I can make this in my crock pot? Seems like a good idea….
@Stephanie – I don’t see why not! Let me know if you give it a try.