Beer stew: the recipe for soft and juicy pieces of beef

Ingredients
DICED BEEF
600g
BLONDE BEER
660ml
ONION
1/2
GARLIC
1 clove
AROMATIC HERBS (ACCORDING TO TASTE)
1 bunch
EXTRA VIRGIN OLIVE OIL
Snack
SALT
Snack
PEPPER
Snack
Beer stew is a simple and very tasty second course, prepared from tender pieces of beef cooked in a pan with herbs and light beer, very aromatic and delicate. However, if you prefer a more intense flavor, you can use a dark beer, which will give the dish a stronger, more bitter aftertaste. For a tender and juicy end result, the meat should first be browned in a pan with the herbs and extra virgin olive oil over high heat and then cooked with the beer over low heat for about 40 minutes. At the end of cooking you will have a thick cream and a very soft stew that you can accompany with slices of homemade bread, a few polenta crostini or a tasty side dish of baked potatoes.

The long and gentle cooking in beer gives the meat an incomparable taste and a very tender consistency. Beer stew flavored with rosemary and thyme is a rich dish ideal for a Sunday family dinner, dinner with friends or a special occasion.

Find out how to prepare it by following the step-by-step instructions and tips.

How to make beer stew

Step 1
Prepare a pan with some oil, garlic, chopped onions and a few sprigs of thyme and fresh rosemary
1
.

Step 2
When they have wilted, add the pieces of meat
2
.

Step 3
Fry over high heat to seal in the juices and brown lightly
3
. Season with salt and pepper.

Step 4:
Pour in the blonde beer 4.

Step 5
Add it until the meat is completely covered
5
.

Step 6
Continue cooking with the lid closed and over low heat for about an hour and a half
6
.

Step 7
At the end, the meat should be very tender and the pan juices should be almost completely reduced.
7
.

Step 8
Season the stew with fresh herbs
8
.

Step 9
Arrange and serve immediately
9
.

Tip
For a bolder flavor, you can use a dark beer like Guinness and your favorite herbs like marjoram and sage.

For the preparation of beer stew, the best parts of the beef are the real one, but also the marrow or the silver, as these remain very soft when cooked. Avoid buying meat that is too lean and cut the beef into equal-sized pieces to ensure even cooking.

Use a large but not too high pan, preferably cast iron or ceramic. To shorten the time, you can also cook the beer stew in the pressure cooker.

To create a thicker sauce, you can dust the stew with flour before browning it in the pan. Brown the meat over high heat and continue cooking with the beer over very low heat to create a tender and tasty stew. Moisten the stew with beer every now and then to keep it from boiling.

Storage
The beer stew can be stored in the refrigerator for one day. It can be frozen if you use fresh, not frozen ingredients.