Beef stew with beer
by Tavolino
A classic, traditional stew of tender beef simmered for hours in dark beer and beef broth for a deep, rich flavor.
Ingredients
- beef chuck 1 kg
- butter 20 g
- shallots 3
- brown sugar 1 tbsp
- flour 2 tbsp
- cremini mushrooms 400 g
- carrots 2
- beef broth 500 ml
- dark beer 300 ml
- thyme 6 sprigs
- bay leaves 3
- Dijon mustard 1 tbsp
- bread 2 slices
- salt and pepper to taste
Preparation
- 1
Season 1 kg of beef chuck with salt and pepper and cut into large chunks.
- 2
Cut 3 shallots into large pieces, slice 2 carrots, and halve 400 g of cremini mushrooms.
- 3
Heat 20 g of butter in a Dutch oven and brown the meat on all sides. Remove the meat from the pan.
- 4
Sauté the shallots in the same pan until translucent.
- 5
Add 1 tbsp of brown sugar and 2 tbsp of flour to the shallots and stir well.
- 6
Sauté the carrots and mushrooms in the pan for 3-5 minutes.
- 7
Return the meat to the pan.
- 8
Deglaze with 300 ml of dark beer and 500 ml of beef broth, scraping up the browned bits from the bottom.
- 9
Add 6 sprigs of thyme and 3 bay leaves.
- 10
Bring to a simmer, reduce the heat to low, and let it simmer covered for at least 60 minutes.
- 11
Spread 2 slices of bread with 1 tbsp of Dijon mustard and place them in the sauce to thicken.