TigerChef

Why beer? Beer is an excellent tenderizer when it comes to tough meat. As for batters, the yeast in the beer causes it to fluff up. Beer also gives the beef a slightly bitter, while at the same time somewhat of a sweet taste. The slight bitterness from the beer combined with sautéed onions blend extremely well together. When you have a good flavor combination, you don’t have to bother with a long list of ingredients.

Ingredients:

2 lb beef stew meat
Salt
Black pepper
Paprika
2 Tablespoons oil
2-3 large onions, cut into wedges
12oz. light beer
1 bay leaf
2 Tablespoons brown sugar
2 Tablespoons vinegar

Directions:

Season the meat with salt, pepper, and paprika. In a braising pot, sear the beef on all sides, on a high flame. Remove the meat from the pot and set it aside.

Add the onion wedges in to the pot and sauté for 10 minutes or until soft. Replace the beef in to the pot and add the beer, bay leaf, brown sugar, and vinegar.  Turn the flame to low, cover the pot and cook for 1.5 hours. Tilt the cover just a bit, and cook for another 30 minutes. Uncover the pot, turn the flame on medium-high heat, and cook until some of the sauce has evaporated, approximately 10-15 minutes.

Filed under: Recipes • General

Tags: beef, beer, recipe, stew