Beef stewed in beer
4 servings
160 minutes
Beef stewed in beer is a dish with deep-rooted European traditions, especially popular in the cuisines of Germany and Belgium. Beer gives the meat a rich, slightly caramel flavor with subtle notes of bitterness, while the combination of onion, celery, and carrot adds softness and aroma. Long simmering makes the beef tender, literally melting in your mouth, and spices add richness to the flavor nuances. It is an ideal dish for a cozy dinner, perfectly paired with mashed potatoes or fresh bread that soaks up the aromatic sauce. Such a treat not only warms the soul but also transports you to the atmosphere of old European taverns where slowly cooked beef in beer gathered families and friends around the table.
1
Heat vegetable oil in a pan. Cut the beef into small pieces and fry over medium heat until browned. Transfer to a plate.
- Vegetable oil: 4 tablespoons
- Beef tenderloin: 500 g
2
Add finely chopped onion to the pan where the meat was fried. Fry until golden brown.
- Onion: 1 head
3
Cut the celery root and carrot into cubes.
- Celeriac: 100 g
- Carrot: 100 g
4
Place meat, onion, carrot, and celery in a pot (preferably a Dutch oven), season with salt and spices to taste. Pour in beer and put in a preheated oven for 1.5–2 hours.
- Beef tenderloin: 500 g
- Onion: 1 head
- Carrot: 100 g
- Celeriac: 100 g
- Spices: to taste
- Salt: to taste
- Beer: 500 ml
