The beef stew with dark beer is a main course with a rich and intense flavor, ideal for cold days. The meat is cooked with onions, celery, carrots, and tomato, enriched by the taste of dark beer.
Cut the meat into medium-sized chunks, heat the oil in a saucepan, and brown the meat over medium heat. Meanwhile, slice the onion, celery, and carrot.
When the meat is well browned, remove it from the saucepan. Add butter, vegetables, and diced pancetta. Add sage, tomato paste, brown sugar, minced garlic, and parsley. Season with paprika, cumin, and bay leaves, then deglaze with a bit of beer.
Return the meat to the saucepan, add salt, pepper, hot broth, and the remaining beer. Add sliced chili pepper and cook on low heat for about 2 hours, adding broth if necessary. Adjust salt and serve.
Saucepan
Kitchen knife
Cutting board
Store in the refrigerator in an airtight container for up to 2 days.
The 'cappello del prete' cut is recommended for long cooking.
Italia, Toscana
| Energy (kcal) | 173.11 |
| Carbohydrates (g) | 11.21 |
| of which Sugars (g) | 11.07 |
| Fat (g) | 32.76 |
| of which Saturates (g) | 1.33 |
| Protein (g) | 34.1 |
| Fiber (g) | 3.71 |
| Sale (g) | 0.05 |
