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Bierfleisch

Bierfleisch is a comforting, hearty stew made with tender beef chunks simmered in a rich beer-infused gravy, perfect for cold evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs beef chuck, cubed Opt for high-quality beef for the best flavor.
  • 2 tbsp flour Use gluten-free flour for dietary accommodations.
  • 2 tbsp butter or oil Butter adds richness, but oil is a good alternative.
  • 1 onion, chopped Chop finely to blend well into the stew.
  • 2 carrots, sliced Slice evenly for uniform cooking.
  • 2 potatoes, cubed Substitute with extra vegetables for a lighter option.
  • 2 cloves garlic, minced Adds aromatic depth to the dish.
  • 12 oz dark German beer Choose a flavorful beer for best results.
  • 2 cups beef broth Use low-sodium beef broth if preferred.
  • 1 tbsp tomato paste Enhances the sauce's flavor and color.
  • 2 bay leaves Remove before serving.
  • 1 tsp thyme
  • Salt To taste.
  • Black pepper To taste.

Method
 

Preparation
  1. Toss the beef chunks with flour, salt, and pepper to create a nice crust when browning.
  2. In a large pot or Dutch oven, heat the butter or oil over medium-high heat. Add the beef and brown it well on all sides for about 5-7 minutes.
  3. Remove the browned beef and set aside. Add the chopped onion and minced garlic to the same pot and sauté for 3-4 minutes until softened.
  4. Stir in the tomato paste and cook for an additional 2 minutes.
  5. Pour in the dark German beer and beef broth, scraping the bottom to mix in the browned bits.
  6. Return the beef to the pot with the sliced carrots, cubed potatoes, bay leaves, and thyme. Bring to a gentle simmer.
  7. Cover and cook for 2.5-3 hours on low heat, stirring occasionally until the beef is fork-tender.
  8. After simmering, remove bay leaves and taste to adjust seasoning if necessary.

Notes

This dish can be stored in the fridge for up to 3 days or frozen for up to 3 months. A splash of vinegar can brighten flavors before serving.