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Soups & Stews
 
Beer Braised Beef Stew

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Ingredients
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • Sea salt and ground pepper
  • 1/4 cup flour
  • 6 tablespoons olive oil, divided
  • 1 cup dark beer
  • 1 1/2 cups chopped white onion
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped carrots
  • 2 tablespoons chopped garlic
  • 2 cups beef broth
  • 1 1/2 cups chopped white creamer potatoes (omit if serving over potatoes or noodles)
  • 1 1/2 cups Brussels sprouts, small or mini
  • 2 tablespoons thyme leaves, finely chopped

Preparation
    1. Preheat oven to 400°F.
    2. Season beef cubes with salt and pepper and dust with flour. Add 2 tablespoons olive oil to Dutch oven, add beef cubes and sear until browned on each side. Transfer beef to bowl.
    3. Add beer to pan and scrape up brown caramelized bits from the bottom. Simmer to reduce beer by half. Pour beer over meat.
    4. Add 2 tablespoons olive oil to pan. Over high heat, add onions, celery and carrots. Season with salt and pepper. After 3 or 4 minutes, add garlic and allow vegetables to soften slightly.
    5. Add beef mixture to pan along with beef broth and return to a boil. Cover with lid and transfer to preheated oven.
    6. After about 10 minutes, check stew to make sure it is slowly simmering (don't boil the stew or it will toughen meat). Reduce oven temperature if needed to obtain a slow simmer.
    7. After 20 minutes, add potatoes, Brussels sprouts and thyme. Return to oven for another 40 minutes. If stew still has a lot of liquid, return pan to stove top and simmer with lid off (this will help to thicken stew and intensify flavor). Stir stew occasionally to prevent it from scorching.
    8. After a total of 1 1/4 to 1 1/2 hours cooking time, stew meat should be fork tender. Adjust seasoning with salt and pepper and serve immediately.



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