Beef stew with beer and herbs
6 servings
30 minutes
Beef stew in beer with herbs is an embodiment of British cuisine that combines simplicity and depth of flavor. The origins of this dish date back to a time when beer was used not only as a drink but also as an important ingredient in cooking. Braised meat in a thick, rich sauce becomes tender, while the combination of light beer, aromatic herbs, and spices gives it a complex flavor with a hint of bitterness and sweet notes. Onions and garlic add warmth to the dish, while cumin and bay leaves add spiciness. The thick sauce made from broth, beer, and wine vinegar perfectly complements the meat, making it rich and juicy. Beef stew is ideal for a leisurely dinner on a cool day, and serving it with mashed potatoes or crusty bread enhances its traditional charm.
1
Preheat the oven to 160 degrees.
2
Pour vegetable oil into a large skillet and heat until it smokes. Add the meat cut into small pieces and quickly brown it. Transfer to a plate.
- Beef: 1.4 kg
- Vegetable oil: 3 tablespoons
3
Reduce the heat to medium and add the finely chopped onion. Sauté, adding more oil if necessary, until golden brown for about 10 minutes, stirring. Remove from heat, season with salt and pepper, and add the minced garlic.
- Onion: 680 g
- Vegetable oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 4 cloves
4
Place half of the meat in the pot, season with salt and pepper. Top with half of the onion, then layer with more meat and onion.
- Beef: 1.4 kg
- Onion: 680 g
- Salt: to taste
- Ground black pepper: to taste
5
Heat the broth in a pot and add brown sugar. Pour the broth over the meat. Then pour the beer in as well.
- Beef stock: 1 glass
- Brown sugar: 2 tablespoons
- Lager (pale beer): 3 glasss
6
Place parsley, bay leaf, and cumin in a small piece of cheesecloth and tie it tightly. Put it in the center of the meat.
- Parsley: 6 stems
- Bay leaf: 1 piece
- Caraway seeds: 0.5 teaspoon
7
Place the pot on medium heat and bring to a boil. Cover with a lid and place in the preheated oven for 2.5 hours.
8
Take out the herb pouch and pour the liquid from the pot into the pan. Mix the starch and vinegar and pour it into the pan. Cook for 3-4 minutes. Season with salt and pepper to taste (the sauce should yield about 2 cups). Pour the sauce back over the meat.
- Cornstarch: 1.5 tablespoon
- Red wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
9
Cover the pot with a lid and place it on medium heat for 4-5 minutes to heat the meat.
