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

Source: Midwest Living


Recipe Summary

35 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • 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.

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

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.


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.