Dark beer beef stew is a second course with a rich and intense flavor, ideal for cold days. The meat is cooked with onions, celery, carrots and tomatoes, enriched with the taste of dark beer.
Cut the meat into medium-sized pieces, 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, garlic and chopped parsley. Season with paprika, cumin and bay leaf, then deglaze with a little beer.
Put the meat back in the saucepan, salt, pepper and add hot broth and the remaining beer. Add sliced chili 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.
Recommended cut of meat 'cappello del prete' for long cooking.
Italy, 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 |
