Recipe for Spicy Beer-Braised Beef with Mushrooms

© 2019 Kotokami LLC
  • About 2½kg of Beer-Braised Beef
  • Preparation:
  • Cooking:


  • 160g (about 3) Shallots
  • 100g (1 medium) Onion
  • 35g (12) cloves Garlic
  • 1800g (4lbs) Beef Chuck Roast
  • 120g (½-cup)Glace de viande
  • 60g (¼-cup) Water
  • 1 bottle of Guinness, or Stout
  • 30g (about 2T) Tomato Paste
  • 25g (about 2) Chipotles in Adobo, de-seeded
  • 6g (1t) Adobo Sauce
  • 10 dried Shiitake
  • 2-3 tines Star Anise
  • 1 small Black Cardamom
  • 1 Bay Leaf
  • 120g (2 medium) Carrots


  • Chop the shallots, slice the onion into wedges, and peel the garlic. Set aside.
  • In a large Dutch oven, sear the chuck on all sides for 1-2 minutes. Lower the flame to medium-low and add the shallots, onion, and garlic.
  • Place the glace de viande and water into the pot, and pour in the beer. Stir to combine.
  • Run a knife through the chipotles with a quick chop, and toss into the pot. Add the adobo sauce, mushrooms, star anise, cardamom, and bay leaf. Stir once more to bring everything together. Turn off the flame.
  • Cover and place into a 300°F (149°C) oven for 1 hour, then reduce the temperature to 250°F (121°C), and bake for another 4-5 hours, or until the beer-braised beef is almost tender.
  • Peel and cut the carrots into large pieces. Throw them into the Dutch oven and cook until tender, about 20-25 minutes.
  • Take the beer-braised beef out of the oven and take the meat out onto a cutting board. Strain the liquid and cook it down until it turns into a thick sauce, about 20-30 minutes. Discard the star anise, cardamom, and bay leaf. Slice the beef into large cubes, and put into the Dutch oven with the reduced sauce, aromatics, mushrooms, and carrots. Gently toss together.
  • Serve the dish family style, with some toasted bread and vegetables (like pan-roasted brussel sprouts or mashed potatoes).

*Bunny Wisdom*

  • I cut my onion wedges fairly large, since the long cooking will break it down. I also give the garlic a quick squish under the knife to slightly crack them.
  • We use glace de viande from More Than Gourmet here at Everybunny HQ, because cooking down a bunch of beef stock is a ton of work. If you're ambitious, go ahead and make your own glace de viande!
  • Any 12oz bottle of dark beer will work with this recipe, though we like to use Guinness for this recipe.
  • The chipotles give the dish a nice kick, and a smokey note that brings a lot of warmth on a chilly evening.
  • Shiitake wasn't exactly our choice of mushroom. We had these on hand and thought some earthy flavors would be nice in this dish, and it totally worked.
  • If you decide to cut the chuck down a little to have it fit better in your Dutch oven, remember that your cook time might need to be adjusted as well (smaller pieces = less cooking time).

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