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
Nutrition Info
- Calories 617
- Fat 20g
- Carbs 12g
- Fiber 2g
- Sugar 3g
- Protein 80g
Estimated values based on one serving size.
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!
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
Nutrition Info
- Calories 617
- Fat 20g
- Carbs 12g
- Fiber 2g
- Sugar 3g
- Protein 80g
Estimated values based on one serving size.
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!
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