Beef Beer Stew
Tender beef simmered slowly with onions, paprika, and beer until fork-tender. The rich, thick sauce pairs perfectly with dumplings or mashed potatoes.
- Time
- 2 h 15 min
- Serving
- 606 kcal
- Ingredients
- ≈ $4.62
- Protein
- 41 g
Ingredients
- 1 Stewing beefpack 600 g ≈ $11.47 190 g
- 2 Onions≈ $1.60 per kg 130 g
- 3 Lager beerpack 500 ml ≈ $2.00 150 ml
- 4 Tomato pastepack 140 g ≈ $1.00 25 g
- 5 Paprika 3 g
- 6 Cumin 1 g
- 7 Bay leaves 1 g
- 8 Sunflower oil 10 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut beef into large cubes and slice onions2 into half-rings.
Heat oil in a heavy-bottomed pot and brown the beef for 6–8 minutes until crust forms.
Add onions2 and cook another 7 minutes until soft.
Stir in tomato4 paste, paprika, and caraway seeds, warming through for 1 minute.
Pour in 1 cup (240 ml) beer and 120 ml water, adding bay leaf, salt, and pepper.
Simmer covered on low heat for 1.5–2 hours until beef is fork-tender.
Uncover and reduce sauce 5–10 minutes until thickened to preference.
Substitute beer with equal parts beef broth or apple juice if needed.
Tips
- Why it works
- Sear the meat until it has a crust, so it doesn't stay raw inside during the long stewing. The crust also adds depth of flavor.
- Substitutions
- Replace the beer with 150 ml of beef broth for a less sour sauce, or with 150 ml of apple juice for some sweetness.
- Common mistakes
- If the sauce is too watery after stewing, the lid wasn't taken off in time or the heat was too low. The sauce should be thick.
- Storing and reheating
- Keeps for 4 days in the fridge. Reheat over medium heat for 5-7 minutes with the lid on, adding 1-2 spoonfuls of water.
- Serve with
- Serve with boiled potatoes or pasta to balance the heaviness of the meat and sauce.
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