Beer Braised Beef Stew
Rainy days alway makes me crave for stews. I like my stew rich, thick and hearty, a meal in itself. Some like stew with bread but for me, a bowl of piping hot rice, topped with fork-tender meat with lots of vegetables and sauce is – Perfection.
BEER BRAISED BEEF STEW
INGREDIENTS
1kg beef shanks
3 tablespoons olive oil
1 cup flour
Salt and black pepper
2 cups onions, medium diced
1 cup celery stalks, medium diced
1 cup carrots,medium diced
2 tablespoons garlic, chopped
3 bay leaves
2 tablespoons fresh thyme, chopped
1 bottle (330ml) dark beer (ie.Cerveza Negra)
2 quarts soup stock
1/4 cup parsley
INSTRUCTIONS
- Season flour with salt and pepper. Dredge the shanks with seasoned flour. Set aside.
- In a large stock pot or braising pot, add the olive oil.
- Brown shanks on all sides and set aside.
- Add the onions to the pot and saute for 2 minutes. Season with salt and pepper.
- Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper
- Stir in garlic, bay leaf and thyme. Cook for 1 minute.
- Deglaze pan with beer. Add soup stock. Bring to boil and reduce to simmer.
- Add beef and simmer for 2 hours or until beef falls off the bone and sauce is thick.
- Season with salt and pepper if needed.
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