German cuisine · Meat & Kebab

Beer Beef

Beef cubes braised in dark beer with plenty of onions and a hint of gingerbread spice.

Ingredients · for 4 servings

• 1 kg beef stew meat
• 800 g onions
• 500 ml dark beer
• 300 ml strong beef broth
• 3 tbsp clarified butter
• 2 tbsp flour
• 1 tbsp tomato paste
• 1 tsp gingerbread spice
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt, pepper

Instructions

1. Pat the beef dry, cut into 4 cm cubes, and salt and pepper; cut the onions into fine half-rings.
2. Heat the clarified butter strongly in a heavy pot and sear the meat in three batches for 4–5 min. each until dark brown all over, then remove and set aside.
3. Braise the onions with the sugar in the frying fat over medium heat for 12–15 min. until they collapse and caramelize golden brown, then sauté the tomato paste in for 1 min.
4. Dust with the flour, stir through, deglaze with the dark beer, and scrape the browned bits completely off the bottom; add the meat, beef broth, bay leaves, and gingerbread spice.
5. Braise covered over the lowest heat for 2 hrs., stirring occasionally, until the meat falls apart under pressure and the sauce is dark and thick.
6. Remove the bay leaves, season with apple cider vinegar, salt, and pepper, and serve hot with potato dumplings or dark bread.