Belgian Beer and Onion Beef
You can prepare this hearty dish using either beef or chicken. Either way, it comes together quickly, thanks to our braising base, and makes a satisfying supper.
- 3 1/2 to 4 lb. beef chuck, cut into 1-inch cubes, or 1 chicken, 4 to 5 lb., cut into 10 pieces
- Salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 jar Belgian beer and onion braising base
Season the beef or chicken with salt and pepper.
Slow-cooker method: In a large fry pan over medium-high heat, warm the oil until just smoking. Working in batches, brown the beef or chicken on all sides, 8 to 10 minutes per batch. Transfer the meat to a slow cooker and add the braising base. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, 5 1/2 to 6 hours for the beef, 2 1/2 to 3 hours for the chicken.
Oven method: Preheat an oven to 300ºF. In a large Dutch oven over medium-high heat, warm the oil until just smoking. Working in batches, brown the beef or chicken on all sides, 8 to 10 minutes per batch. Return all the meat to the pot, add the braising base and bring to a simmer. Cover the pot, transfer to the oven and bake until the meat is fork-tender, 2 1/2 to 3 hours for the beef, about 1 1/2 hours for the chicken.
Skim the fat off the sauce and serve immediately. Serves 4 to 6.