Ingredients
for 4 servings
-
1 tablespoon butter -
2.2 lb stewing beef (1 kg) -
3 teaspoons salt, divided -
3 teaspoons pepper, divided - 1 onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
-
3 cups dark beer (700 mL) -
2 tablespoons tomato puree - 2 bay leaves
- 5 juniper berries
- 1 parsley, for garnish
Preparation
- Heat half of the butter in large pot or Dutch oven.
- Add the beef, in batches, browning all sides of the meat. Season with 1 teaspoon of salt and pepper. Transfer the beef to a bowl and set aside. Clean the pot.
- In the same pan, heat remaining butter, then add in the onion, celery, and carrot. Cook until softened.
- Add in the beer.
- With a wooden spatula, scrape off the browned bits on the bottom of the pan to further flavour the stock.
- Add in the seared beef, tomato purée, bay leaves, juniper berries, and 2 teaspoons each of salt and pepper.
- Bring the stew to a boil, cover, and simmer for 2-4 hours, until the beef becomes tender.
- Serve topped with parsley.
- Enjoy!
Tips
-
Raylani James
I made it in the crockpot. I added cornstarch slurry about an hour before i turned it off. This was delish!!
2 months ago Helpful (8) -
Emily Stewart
I’m currently making this for the second time, the first time it was great! Both times I couldn’t find juniper berries so I substituted 3tsp of cheap gin for the 5 berries. Also last time I used Guinness and this time I’m using Shiner but I’m sure it will taste just a great if not better than last time! Going to make some mashed potatoes to go with it 😊
27 days ago Helpful (6) -
Natalia Gil Herrera
We loved it! I cooked it for 4 hours and it was nice and tender. It says to cook the beef in batches and to add 1 tsp of salt and pepper to the beef, I wasn’t sure if it was 1 tsp per batch so I did it that way and it was too salty and peppery for my taste. I guess next time I’ll use 1 teaspoon for the whole kilogram of beef.
1 day ago Helpful (0)
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