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
total:
2 hrs 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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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.

  • 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.

  • 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; fat 31g; cholesterol 117mg; saturated fat 11g; carbohydrates 36g; mono fat 12g; poly fat 2g; insoluble fiber 3g; sugars 8g; protein 34g; vitamin a 291.5IU; vitamin c 9.4mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 9.7mg; vitamin b6 0.9mg; folate 112.9mcg; vitamin b12 2.3mcg; sodium 776mg; potassium 753mg; calcium 70.7mg; iron 4.3mg.
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