Beef Stew in Beer with Herbs
Main Dishes • British
Description
Serve with young potatoes or noodles, garnished with fresh parsley.
Ingredients
- Beef 5 lbs
- Onion 25 oz
- Vegetable Oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Garlic 4 cloves
- Brown Sugar 2 tablespoons
- Campbell's Beef Broth 10 fl oz
- Light Beer 25 fl oz
- Parsley 6 stems
- Bay leaf 1 piece
- Ground Caraway ½ teaspoon
- Corn Starch 1.5 tablespoons
- Red Wine Vinegar 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 320°F.
Step 2
In a large skillet, pour in the vegetable oil and heat until it begins to smoke. Add the beef cut into small pieces and quickly brown it. Transfer to a plate.
Step 3
Reduce the heat to medium and add the finely chopped onion. Sauté, adding more oil if necessary, until golden brown, about 10 minutes, stirring. Remove from heat, season with salt and pepper, and add the minced garlic.
Step 4
Layer half of the beef in a pot, seasoning with salt and pepper. Top with half of the onion, then add the remaining beef and onion.
Step 5
Heat the broth in a saucepan and add the brown sugar. Pour the broth over the meat. Then pour in the beer.
Step 6
Place the parsley, bay leaf, and caraway seeds in a small piece of cheesecloth and tie it tightly. Place it in the center of the meat.
Step 7
Set the pot over medium heat and bring to a boil. Cover with a lid and place in the preheated oven for 2.5 hours.
Step 8
Remove the herb pouch and drain the liquid from the pot into the skillet. Mix the cornstarch and vinegar and pour it into the skillet. Cook for 3-4 minutes. Season with salt and pepper to taste (the sauce should yield about 480 ml). Pour the sauce back over the meat.
Step 9
Cover the pot with a lid and place over medium heat for 4-5 minutes to warm the meat.
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