Estofado de Ternera con Cerveza Negra: Beef and Dark Beer Stew
Estofado de Ternera con Cerveza Negra (Beef and Dark Beer Stew) is a robust, hearty European dish known for its deep, rich flavors. The dark beer tenderizes the meat while combining with the aromatics and broth to create a thick, savory gravy that coats the beef and root vegetables perfectly.
The secret to this 2-hour stew is searing the meat first to lock in the flavors, then utilizing those same pan juices to sauté the vegetables. Slowly simmered for 90 minutes, the alcohol evaporates, leaving behind a beautifully complex, tender meal that pairs perfectly with white rice or rustic bread.
Beef and Dark Beer Stew
A rich and hearty European classic! Tender beef chunks slow-cooked with root vegetables, almonds, and a savory dark beer broth.
Ingredients
- 350 g Veal or Beef cut into chunks
- 20 Almonds
- 1 Leek or Scallion
- 2 Garlic cloves
- 1 Carrot
- 2 Potatoes
- Fresh Tomatoes
- 250 ml Broth Vegetable, chicken, or mushroom
- 200 ml Dark beer
- Extra virgin olive oil
- Black pepper to taste
- Rosemary to taste
- Salt to taste
Instructions
- Prep the ingredients: Wash and cut the meat into small bite-sized chunks. Peel and chop the carrots and potatoes. Slice the leek into julienne strips, peel the garlic, and peel the almonds if necessary. Grate the fresh tomatoes to extract the pulp, discarding the skins.
- Sear the meat: Place a pot over the stove with a splash of extra virgin olive oil. Once hot, add the meat chunks, seasoning them with salt and black pepper. Let the beef sear until beautifully golden brown on all sides.
- Build the base: Remove the seared meat from the pot and set it aside, leaving the oil and meat juices inside. Lower the heat slightly, add the sliced leek, whole garlic cloves, and a pinch of salt. Let it cook briefly until the leek is softened.
- Combine and simmer: Return the seared meat to the pot. Add the chopped carrots and the fresh tomato pulp, raising the heat slightly to cook for a couple of minutes.
- Add liquids and slow-cook: Add the almonds, the dark beer, the broth, and the rosemary. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the stew simmer gently for 90 minutes until the meat is incredibly tender and the sauce has thickened.
- Serve: Remove from the heat and serve this rich stew immediately alongside white rice or your preferred side dish!
Notes
- European Roots: This slow-cooked, beer-infused stewing method is highly characteristic of traditional European cuisine, with very strong roots in countries like Ireland, where dark stouts are a staple cooking ingredient.
- Ingredient Flexibility: While the recipe calls for veal or standard beef, this exact cooking base works wonderfully with pork or lamb, adapting easily to whatever meat you have available.
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