Beef stew with carrots baked in dark beer sauce

Name: Beef stew with carrots baked in dark beer sauce
Ingredients: 1 beef shank; 2-3 tablespoons olive oil; 1 onion; 2-3 cloves of garlic; 1/2 kg carrots; 1 tablespoon flour; 1 tablespoon tomato paste; salt and freshly ground pepper; 1 teaspoon dried thyme; 1-2 bay leaves; 1 teaspoon dried parsley; 1 bottle of Staropramen dark beer; 300-400 ml water or beef broth; 1 tablespoon butter; 1 leek; for garnish: 1 box of fresh pasta

Diverse - Beef stew with carrots baked in dark beer sauce by Tincuta F. - Recipia

Beef chuck roast with carrots in dark beer sauce Preparing a beef chuck roast with carrots in dark beer sauce is a culinary experience that combines rich flavors and the tender texture of the meat, offering a savory dish perfect for a family meal or a special occasion. This recipe evokes deep culinary traditions, where slow cooking and simple ingredients come together to create a comforting dish. Whether it’s a weekend dinner or a family celebration, this roast will surely bring joy around the table. Preparation time: 20 minutes Baking time: 3 hours and 40 minutes Total time: 4 hours Servings: 6 Ingredients: - 1 beef chuck roast (approximately 1.5 kg) - 2-3 tablespoons olive oil - 1 large onion, finely chopped - 2-3 cloves of garlic, finely chopped - 500 g carrots, peeled and cut into large pieces (2-3 cm) - 1 tablespoon flour - 1 tablespoon tomato paste - Salt and freshly ground pepper, to taste - 1 teaspoon dried thyme - 1-2 bay leaves - 1 teaspoon dried parsley - 1 bottle of dark beer (e.g., Staropramen, 330 ml) - 300-400 ml water or beef broth (preferably) - 1 tablespoon butter - 1 leek, sliced thinly - For garnish: 1 pack of fresh pasta Preparation: 1. Preparing the meat: Start by seasoning the beef chuck roast with salt and freshly ground pepper. This step is essential to add flavor to the meat. Make sure to use sea salt or kosher salt for a more intense taste. 2. Heating the oil: In a large skillet (or a wok, as I like to use), add 2-3 tablespoons of olive oil and heat it over medium heat. Olive oil adds a delicate flavor and is a healthy ingredient. 3. Searing the meat: When the oil is hot, add the roast and sear it on all sides until it turns brown. This process seals in the juices of the meat, making it juicier. It may take 5-7 minutes. Once browned, transfer the meat to an oven-safe dish. 4. Preparing the vegetables: In the same skillet, add another tablespoon of olive oil and sauté the finely chopped onion and garlic for 2-3 minutes until they become translucent. These will add a flavorful base to the sauce. 5. Adding the carrots: Add the peeled and cut carrots. Let them sauté with the onion and garlic for another 2-3 minutes. Choose carrots of the same thickness for even cooking. 6. Preparing the sauce: Sprinkle the flour over the vegetable mixture and stir well to avoid lumps. Add the tomato paste, a pinch of salt and pepper, thyme, parsley, and bay leaves (or dried herbs if you don’t have a bouquet garni). Mix well and add water or beef broth, allowing it to simmer for 2-3 minutes. 7. Combining the ingredients: Pour the sauce over the beef chuck roast in the oven-safe dish. This will enhance the flavor of the meat during baking. 8. Adding the leek: In the same skillet, add a tablespoon of butter and the sliced leek. Sauté for a few minutes, then add it to the dish with the roast and vegetables. 9. Adding the beer: Pour the dark beer into the dish, stirring gently. This ingredient will give a deep flavor and a complex aroma to the dish. 10. Baking: Preheat the oven to 200 degrees Celsius. Cover the dish with aluminum foil and place it in the oven for 30-40 minutes. Then, reduce the temperature to 180 degrees and let it bake for another 3 hours. It is important to remove the dish and gently shake it (instead of stirring with a spoon) every 30 minutes to avoid disturbing the ingredients. 11. Adding water: In the last hour of baking, add 150 ml of water if you notice that the sauce has evaporated too much. The meat should be tender and easily pull away from the bone. 12. Preparing the garnish: While the roast is baking, prepare the fresh pasta according to the package instructions. You can use any type of pasta you prefer, but some types, like tagliatelle or fettuccine, pair excellently with the rich sauce. 13. Serving: Once the roast is ready, serve it warm alongside the fresh pasta. You can sprinkle with a little chopped fresh parsley for added freshness and color. Helpful tips: - If you don’t have a beef chuck roast, you can use another type of beef, but make sure to replace the water with beef broth to maintain the richness of flavors. - You can also add other vegetables, such as potatoes or mushrooms, to diversify the dish. - Experiment with different types of dark beer to find the perfect combination that suits your taste. Nutritional benefits: Beef chuck roast is an excellent source of protein, iron, and vitamin B12, essential for overall health. Carrots add fiber and vitamins, while dark beer may contain antioxidants that contribute to heart health. Frequently asked questions: 1. Can I replace the beer with something else? Yes, you can use beef broth or red wine to achieve a more flavorful sauce. 2. How can I store leftovers? Leftovers can be kept in the refrigerator in an airtight container for 3-4 days. Reheat before serving again. 3. What other side dishes can I use? Besides pasta, you can serve the roast with mashed potatoes, rice, or fresh bread to soak up the delicious sauce. Preparing this beef chuck roast with carrots in dark beer sauce is not just a recipe, but an invitation to a culinary experience full of flavors and traditions. Enjoy your meal!

Category: Diverse Author: Tincuta F. Views: 1 Date: 23.10.2024

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