Name: Beer Beef Stew
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Ingredients: 1.5 kg (3.3 lbs) chuck roast, cut into large chunks; 2-3 dl (¾-1 ¼ cups) all-purpose flour; 6 tbsp cooking oil; 10-12 pearl onions; 2 carrots, cut into large chunks; 5 garlic cloves, chopped; 1 red chili pepper, whole; 2 tbsp tomato paste; 6-8 sage leaves, chopped; 6 sprigs thyme; 1-2 sprigs rosemary; 500 ml (2 cups) beer (preferably porter); 500 ml (2 cups) apple juice; 250 ml (1 cup) reduced beef stock; 200 g (7 oz) dried apricots; 1 tbsp butter; 200 g (7 oz) mushrooms, sliced (e.g., button or cremini); Parsley, chopped, for garnish; Black pepper, to taste; Salt, to taste; As is, or with rice, potatoes, bread, or vegetables

Ingredients

Scale

For the Stew

1.5 kg (3.3 lbs) chuck roast, cut into large chunks
2–3 dl (¾–1 ¼ cups) all-purpose flour
6 tbsp cooking oil
10–12 pearl onions
2 carrots, cut into large chunks
5 garlic cloves, chopped
1 red chili pepper, whole
2 tbsp tomato paste
6–8 sage leaves, chopped
6 sprigs thyme
1–2 sprigs rosemary
500 ml (2 cups) beer (preferably porter)
500 ml (2 cups) apple juice
250 ml (1 cup) reduced beef stock
200 g (7 oz) dried apricots
1 tbsp butter
200 g (7 oz) mushrooms, sliced (e.g., button or cremini)
Parsley, chopped, for garnish
Black pepper, to taste
Salt, to taste

To Serve

As is, or with rice, potatoes, bread, or vegetables

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Instructions

Add the flour to a bowl and season with salt and black pepper. Dredge the meat in the flour, coating all sides.
Heat 3 tbsp of cooking oil in an oven-safe pot. Sear the meat until browned on all sides, working in batches if necessary to avoid overcrowding. Transfer to a bowl and set aside.
Add the pearl onions to the pot and fry for a few minutes. Add the carrots, stir, and cook for a few more minutes.
Add the chopped garlic, whole red chili pepper, and tomato paste. Stir well and let it fry for a few minutes.
Add the sage, thyme, and rosemary, stirring to combine.
Pour in the beer, apple juice, and beef stock.
Return the meat and any resting juices to the pot, along with 4-5 dried apricots. Season with salt and black pepper.
Bring the stew to a boil.
Create a cartouche by cutting a piece of parchment paper into a circle the size of your pot with a small hole in the center, then place it on top of the stew.
Cover with a lid, leaving it slightly open to allow steam to escape. Transfer to the oven and cook for 3 hours at 150°C (300°F).
Add the remaining dried apricots to a pot of cold water and bring to a boil. Boil for 5 minutes, then drain.
Melt the butter in a frying pan and fry the apricots until golden on both sides.
Heat 3 tbsp of cooking oil in a frying pan and fry the sliced mushrooms until golden brown. Season with salt.
Ladle the stew into bowls and garnish with the mushrooms, apricots, and chopped parsley. Serve as is or with rice, potatoes, or your preferred side. Enjoy!

Prep Time: 30 minutes
Cook Time: 3 hours 15 minutes