Beef stewed in dark beer
4 servings
90 minutes
Beef stewed in dark beer is true culinary magic of European cuisine. This recipe originates from the gastronomic traditions of Belgium and Germany, where dark beer is used to add depth and tenderness to the meat. Slow cooking in beer transforms the beef into an incredibly tender dish with rich malt notes, a hint of bitterness, and subtle sweetness. Bay leaves and allspice enhance it with exquisite spicy nuances. This dish is served with mashed potatoes, fresh bread, or vegetables, perfectly paired with a glass of the same dark beer. It is a hearty and warming treat especially popular in cold weather when one craves warmth and comfort at home.
1
Cut the beef into cubes. Slice the onion into half rings, and chop the garlic.
- Beef: 500 g
- Onion: 2 heads
- Garlic: 5 clove
2
Fry the beef in a hot pan with vegetable oil. Add onion, garlic, and salt to taste. Fry for 2-3 minutes.
- Beef: 500 g
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
- Garlic: 5 clove
- Salt: to taste
3
Pour beer into a saucepan and bring to a boil. Then pour the hot beer into the pan with beef, add bay leaf and allspice. Simmer on low heat for 70-90 minutes.
- Dark beer (stout/porter): 400 ml
- Bay leaf: to taste
- Allspice: to taste
4
We serve the beef with your favorite side dish.
