Beef stew with beer

Beef stew with beer is a rich and flavorful dish, a classic comfort food. The beer adds a deep and intense note to the flavor of the meat, and the slow cooking process makes the beef extremely tender. Here is the recipe to prepare a beef stew with beer, with an Italian twist.

Ingredients

• 1 kg of beef for stewing, preferably shoulder or topside
• 2 tablespoons of extra virgin olive oil
• 2 medium onions, chopped
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 2 cloves of garlic, crushed
• 500 ml of dark beer (such as stout or a red beer for an Italian variant)
• 250 ml of meat or vegetable broth
• 2 tablespoons of tomato paste
• 2 bay leaves
• Salt and black pepper, to taste
• Wheat flour, for dredging the meat
• 1 sprig of rosemary (optional for an Italian aromatic note)
• 2 tablespoons of flour (if needed to thicken the sauce)

Preparation

1. Start by lightly flouring the beef pieces with some wheat flour.
2. In a large pot or casserole, heat the extra virgin olive oil and brown the floured meat on all sides until it becomes golden. Remove the meat and set aside.
3. In the same pot, add another thread of oil if necessary and sauté the onions, carrots, and celery until they begin to soften, for about 5 minutes.
4. Add the garlic and sauté for another minute, until it starts to smell fragrant.
5. Return the meat to the pot with the vegetables and stir.
6. Pour in the beer and meat broth until the meat is covered. Add the tomato paste, bay leaves, rosemary (if using), and salt and pepper to taste.
7. Bring to a boil, then reduce the heat, cover, and simmer for at least 2 hours, stirring occasionally. If the stew appears too dry, add more broth or water.
8. If the sauce seems too liquid, you can thicken it by making a roux with butter and flour, or simply by mixing two tablespoons of flour with some water, and pouring it into the stew, letting cook for another 15-20 minutes or until the desired consistency is reached.
9. Taste and adjust salt and pepper if necessary.

Serve the hot stew with polenta, mashed potatoes, or homemade bread to soak up the delicious sauce.

Curiosity

Beef stew is a dish that lends itself to numerous regional variations, and in many international cuisines, there are local versions. In Belgium, for example, beef stew with beer is a traditional dish called “Carbonade flamande”, often cooked with Trappist beer and enriched with herbs such as thyme and a slice of bread spread with mustard laid on the surface during cooking.