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
2 hrs 35 mins


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.

  • 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.


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.