Beef stewed in beer
6 servings
150 minutes
Beef stewed in beer is a classic dish of European cuisine, especially popular in Belgium. Historically, it originated as a way to make meat tender and flavorful through long simmering in aromatic liquid. The beer added during cooking gives the meat a light caramel note and rich malty flavor. Onions, garlic, carrots, and thyme enhance the aroma while flour helps create a thick, velvety sauce. This dish pairs perfectly with crispy baguette or mashed potatoes, allowing one to enjoy its rich taste and warming texture. The beef becomes tender and literally melts in the mouth. Such a dish is suitable for both cozy family dinners and festive gatherings, offering the warmth and richness of traditional European flavor.
1
Heat olive oil in a pan and brown the beef cut into large cubes.
- Olive oil: 2 tablespoons
- Beef fillet: 900 g
2
Fry the onion on high heat for 4-5 minutes.
- Onion: 2 heads
3
Add garlic and carrot, mix well.
- Garlic: 2 cloves
- Carrot: 2 pieces
4
Add meat and flour, mix.
- Beef fillet: 900 g
- Wheat flour: 1 tablespoon
5
Reduce the heat, pour in the beer, add thyme sprigs.
- Beer: 450 ml
- Thyme: 2 sprigs
6
Bring to a light boil over low heat, tightly cover with a lid, and place in a preheated oven at 140 degrees for 2 hours.
- Salt: to taste
- Ground black pepper: to taste
7
Meat is ready when it easily separates into fibers.
