Beef stew with beer (Print Version)
# Ingredients:
→ For the stew
01 -
2 tablespoons Dijon mustard
02 -
1 tablespoon apple cider vinegar
03 -
2 bay leaves
04 -
1 teaspoon dried thyme
05 -
2 large onions, sliced
06 -
2 tablespoons vegetable oil
07 -
900g of beef shoulder, cut into cubes
08 -
2 cloves garlic, minced
09 -
240 ml beef broth
10 -
375 ml dark beer (non-alcoholic options available)
11 -
2 tablespoons brown sugar
12 -
Salt and pepper to taste
→ For serving
13 -
Mashed potatoes or crusty bread (optional)
# Instructions:
01 -
Toss the sliced onions into the same pot you used earlier. Cook them on medium heat for about 5 minutes until they soften up and look a little golden. Stir in the minced garlic and let it warm up for another minute.
02 -
Heat the vegetable oil in a big pot over medium-high heat. Cook the beef cubes in small batches to brown them on all sides. Set the beef aside once it’s done.
03 -
Pour the dark beer into the pot. Use a wooden spoon to scrape up all the brown bits stuck to the bottom—you want that flavor in your dish!
04 -
Put the browned beef back in the pot. Mix in the beef broth, brown sugar, apple cider vinegar, Dijon mustard, bay leaves, dried thyme, plus some salt and pepper. Give it all a good stir.
05 -
Bring the mixture to a boil, then lower the heat. Cover the pot and let it cook gently for 2 to 2 ½ hours. Stir it now and then, letting the sauce thicken and the beef get tender.
06 -
Take out the bay leaves, and serve your hearty stew alongside mashed potatoes or some crusty bread.