Name: Beef In Beer
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: European
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; Salt and pepper to taste; 2 tablespoons all-purpose flour; 1 bottle of dark beer; 1 cup beef broth; Fresh parsley, chopped (for garnish)

Instructions

Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Once browned, remove the beef from the pot and set it aside.
Saute the Aromatics: In the same pot, add the diced onion, garlic, carrots, and celery. Cook until the vegetables are soft and fragrant. Season with thyme, rosemary, bay leaf, salt, and pepper.
Thicken the Sauce: Sprinkle the flour over the vegetables and stir well to coat. Cook for another minute to thicken the sauce.
Add the Beer and Broth: Slowly pour in the bottle of dark beer, stirring constantly to deglaze the pot. Then, add the beef broth and bring the mixture to a simmer.
Simmer the Beef: Return the browned beef to the pot and cover with a lid slightly ajar. Let the beef simmer gently for about 2-3 hours, or until tender and sauce thickens.
Serve and Enjoy: Taste the sauce, adjust seasoning if needed, and remove the bay leaf. Serve hot, garnished with chopped fresh parsley.

Ingredients

Instructions

Nutrition Facts

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