Beer Braised London Broil

I love beer.  Beer is good with just about anything.  But it also makes a fantastic addition to a dish when used as an ingredient.  It adds flavor, tenderizes meat and makes a rich, flavorful sauce or gravy.

This recipe makes the most of those qualities to make a savory, tender braised beef with a delicious onion gravy.  Served over mashed potatoes or buttered noodles it makes for a comforting meal on a cold night.

Beer Braised London Broil


2 Pounds Thick Cut London Broil, Trimmed
2 Tsp. Tony Chachere Creole Seasoning
3 Tablespoons Cornstarch
1/4 Teaspoon Ground Thyme
1/2 Strip Uncooked Bacon, Cut Into Pieces
1 Large Clove Garlic, Peeled And Cut Lengthwise Into 8 Slivers
1 Large Sweet Onion, Sliced 1/4 Inch Thick
1 Bay Leaf
1 Cup Stout, At Room Temperature
1 Teaspoon Honey
2 Tablespoons Sherry Vinegar
1 Tablespoon Worcestershire Sauce


Preheat oven to 275 degrees F.

Sprinkle meat on both sides with Tony Chachere Creole Seasoning. Dredge the meat in the cornstarch,  Press the cornstarch into the beef.





Sprinkle the bacon with the thyme. With a sharp knife, cut 8 gashes evenly spaced across the meat. Push 1 sliver of garlic wrapped in a piece of bacon into each gash in the meat.

Sear the London broil on both sides in a lightly oiled heavy dutch oven pot or oven-proof casserole. Arrange onion slices on top of meat.

Combine bay leaf, stout beer, honey, sherry vinegar, and Worcestershire sauce, stirring to combine. Pour mixture over the top of the onions.  Place a layer of heavy duty foil over the top of the pot, and cover tightly with a lid.

Bake 3 hours without disturbing. When done, remove from oven and let rest at least 15 minutes. Carve into slices cut against the grain and place on serving platter.

Make a slurry of a cornstarch mixed with cold water.  Stir into the pan juices.  Heat and continue stirring until thickened.

Serve over sliced meat.

Roast Beef, Carrots, and Potatoes

A simple to make yet hearty meal that is satisfying and makes awesome leftovers!

Roast Beef, Carrots, and Potatoes

4 To 6 Lb. Beef Ribeye Roast

2 Tbsp. Olive Oil
Salt &Pepper 
2 Lbs.  Potatoes, Halved Or Quartered
One 16-Oz. Package Baby Carrots
2 Medium Onions, In 1-Inch-Thick Wedges


Pre-heat oven to 350 degrees.


Place roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper or your favorite seasoned salt; I use Tony Chachere.  Do not add water or cover. Roast in 350 degree oven approximately 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.

Meanwhile, in large bowl, combine potatoes, carrots, onions and sprinkle with seasoning; toss to coat. 

Remove the roast from the oven after an hour and add the vegetables to the roasting pan.  Return to oven.

Remove roast to carving board when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Increase oven temperature to 450 degrees; continue roasting vegetables 15 minutes or until tender and lightly browned, stirring once. 

Carve roast into slices; serve with vegetables.