IvanEats recipe
Beer Beef Stew
Cooking for
5
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Ingredients
For the Stew
To Serve
Method
- 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 (150°C).
- 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!
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