London Broil Braised in Stout

London broil
David Roth / Getty Images
Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
460 Calories
22g Fat
17g Carbs
44g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 460
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 43%
Cholesterol 133mg 44%
Sodium 369mg 16%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Protein 44g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stout beer tenderizes this oven-baked London broil roast. You will enjoy the rich, robust gravy which is flavored with onions, garlic, thyme, and a hint of bacon.

Serve with mashed potatoes, turnips, buttered noodles, or rice for a filling meal.

The gravy is rich but thin—more like an au jus. If you prefer it thicker, you may reduce it by boiling or stir in a slurry of cornstarch mixed with water, heating until thickened.


  • 2 pounds London broil (cut at least 1 inch thick; may substitute boneless beef chuck roast)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper (freshly ground)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon dried thyme
  • 1/4 strip uncooked bacon (cut into 6 1/4-inch pieces)
  • 1 large clove garlic (peeled and cut lengthwise into 6 slivers)
  • 1 large onion (sliced 1/4 inch thick)
  • 1 bay leaf
  • 1 cup stout beer (or dark ale, at room temperature)
  • 1 teaspoon​ honey
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon​ Worcestershire sauce

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 275 F.

  3. Trim London broil of any fat and membrane around the edges. Sprinkle meat on both sides with half the salt and pepper. Dredge the meat in the cornstarch, and pat the cornstarch into the beef.

  4. Sprinkle thyme over bacon and press firmly into the bacon pieces. With a sharp knife, cut 6 gashes evenly spaced across the meat. Push 1 piece of bacon and 1 sliver of garlic into each gash in the meat.

  5. Sear the London broil on both sides in a lightly oiled heavy Dutch oven pot or ovenproof casserole. Arrange onion slices on top of the meat.

  6. Combine bay leaf, stout beer, honey, red wine vinegar, and Worcestershire sauce, stirring to combine. Pour mixture over the top of the onions. Sprinkle with remaining salt and pepper. Place a layer of heavy-duty foil over the top of the pot, and cover tightly with a lid.

  7. Bake 3 hours without peeking. When done, remove from oven and let rest at least 15 minutes. Carve into slices cut against the grain and place on serving platter. Cover with half of the pan juices. Pass remaining pan juices in a gravy boat at the table.

  8. Serve with mashed potatoes, turnips, buttered noodles, or rice.

  9. Enjoy!