Beef stewed in beer is a dish designed for an excellent eater. It is satisfying, uncommon, tasty. For a side dish, you can serve boiled rice or baked potatoes. Beef cooked in this way goes well with vegetables: carrots, cabbage or zucchini.
It is necessary
-
- Beef
- beer
- onion
- spice
- flour
- vegetable oil
- knife
- cutting board
- stewpan
- pan.
Instructions
Step 1
Choose meat. For this dish, a thick or thin edge, as well as a thigh, are suitable. Better to take uncooked beef. If it is frozen and thawed several times, it loses its consumer qualities.
Step 2
Slice the meat across the grain. This method of slicing ensures that the finished dish is soft and can be eaten without using a knife. (Our task is that the beef that we stew literally "melts in our mouth", only then we will get real pleasure from it.) Beat the meat, then cut it into smaller pieces.
Step 3
Season with salt, pepper, sprinkle with a mixture of crushed allspice, dry parsley and coriander. Leave for half an hour in the so-called "dry marinade". Having passed into the pulp, the essential oils of the spices will give it a pleasant aroma and have a beneficial effect on the taste.
Step 4
Fry the onions in vegetable oil. For 1 kg of beef, take 2-3 medium onions and 30 grams of vegetable oil. It is preferable not to take extra virgin olive oil. When heated, it loses a significant proportion of nutrients. Add the beef to the saucepan. Don't turn down the fire. The task of this stage is so that the pieces are "sealed" and all the meat juice remains inside.
Step 5
Pour 0.5 liters of dark unfiltered beer over the meat, simmer for about an hour, periodically skimming off the foam. Over time, fry 2 tablespoons in vegetable oil. wheat flour. When the characteristic slightly nutty aroma goes from the flour, pour in a little meat broth. The end result should be a thick sauce like bechamel. Pour the sauce over the beef stew.
Step 6
Keep the beef in the beer over the fire for another 10-15 minutes. 5 minutes before cooking, dip a few sprigs of mint into a saucepan, but it is better to remove them when serving. Serve the dish in deep soup bowls, sprinkled with parsley. You can offer rice or vegetables to it, or you can put it on the table without a side dish. Then the perfect accompaniment to the meat will be large slices of spongy fresh bread.
