A dark stout or porter beer flavors beef tender enough to break apart with a fork.

Source: Midwest Living
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Ingredients

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Directions

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  • In a 4- to 6-quart Dutch oven, brown half of the beef cubes on all sides in hot oil over medium-high heat. (Make sure to get a good sear, as this will add flavor to the finished dish.) Using a slotted spoon, remove beef from pan; set aside. Brown the remaining beef cubes; remove from pan. Reserve the pan drippings.

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  • In the same pan, cook pancetta over medium heat just until it starts to brown. Remove and add to the beef, reserving pan drippings.

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  • In the same pan, cook onions over medium heat for 6 to 8 minutes or until tender but not brown, stirring frequently. Add tomato paste and garlic. Cook and stir for 4 minutes. Add beer. Bring boiling, stirring constantly. Add beef, pancetta, broth, and bay leaves. Return to boiling; reduce heat. Simmer, partially covered, for 2 to 3 hours or until the beef is fork-tender and the sauce has thickened slightly.

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  • To serve, remove bay leaves; discard. If you like, use a fork to break up beef cubes. Spoon beef mixture over hot cooked and buttered noodles, spätzle, gnocchi, mashed potatoes or polenta.

Tip:

To reheat, simmer over low heat, adding water if necessary.

Nutrition Facts

584 calories; 31 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 117 mg cholesterol; 776 mg sodium. 753 mg potassium; 36 g carbohydrates; 3 g fiber; 8 g sugar; 34 g protein; 0 g trans fatty acid; 292 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 113 mcg folate; 2 mcg vitamin b12; 71 mg calcium; 4 mg iron;

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