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

Source: Midwest Living

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Recipe Summary

prep:
35 mins
cook:
2 hrs
Servings:
8
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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; total fat 31g; saturated fat 11g; polyunsaturated fat 2g; monounsaturated fat 12g; cholesterol 117mg; sodium 776mg; potassium 753mg; carbohydrates 36g; fiber 3g; sugar 8g; protein 34g; trans fatty acidg; vitamin a 292IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 10mg; vitamin b6 1mg; folate 113mcg; vitamin b12 2mcg; calcium 71mg; iron 4mg.

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