Discover this hearty stew recipe, where tender beef melds with carrots, potatoes, onions, and celery, all simmered in a rich sauce of beef broth and flavorful beer like stout or ale. The beef is first coated in seasoned flour and browned, then everything is combined and left to simmer in a cooking brick until perfectly tender. Garnished with fresh rosemary and laurel, this robust and flavorful dish is perfect for a nourishing meal on a chilly day.
Ingredients:
- 150 grams beef stew meat, cut into bite-sized pieces
- 50 grams carrots, peeled and chopped
- 50 grams potatoes, peeled and chopped
- 30 grams onion, chopped
- 30 grams celery, chopped
- 1 clove garlic, minced
- 150 ml beef broth
- 75 ml beer (choose a flavorful beer like stout or ale)
- 15 grams tomato paste
- 10 grams flour
- 10 grams butter
- 5 grams vegetable oil
- Salt and pepper to taste
- Fresh rosemary and laurel for garnish (optional)
Instructions:
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Preparation:
- In a small bowl, combine the flour, salt, and pepper. Dredge the beef pieces in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a cooking brick over medium-high heat. Sear the beef until browned on all sides. Remove and set aside.
- In the same cooking brick, add the butter. Once melted, add the onion, celery, and garlic. Sauté for a few minutes until softened and fragrant.
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Assembling the Stew:
- Add the seared beef back into the brick.
- Add the carrots and potatoes.
- Pour in the beef broth and beer.
- Stir in the tomato paste until well combined.
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Final Cooking:
- Place the closed brick with the stew on your heat source.
- Allow the stew to simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender.
- Check the stew occasionally to ensure it's simmering gently. Add more broth if needed to maintain a stew-like consistency.
- Once cooked, season with salt and pepper to taste. Garnish with fresh rosemary and laurel if desired.
