Zutaten für Beef Braised In Beer
- 2 cups all-purpose flour
- 2 lbs beef stew meat
- 4 tablespoons butter
- 4 slices bacon, chopped
- 1 large onion, chopped
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 pint (500ml) Guinness
- 1 cup pitted prunes
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- salt and pepper, generously
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Zubereitung von Beef Braised In Beer
- Preheat oven to 300°F (150°C).
- Place 2 cups all-purpose flour in a large plastic bag. Add 2 lbs beef stew meat, a few pieces at a time, shaking to coat evenly.
- Melt 2 tablespoons butter in a large flameproof casserole dish over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan, until nicely browned and crusty. Remove beef and set aside.
- Add 2 tablespoons more butter to the pan and fry 4 slices bacon, chopped, until crisp. Remove bacon and set aside, reserving rendered fat in the pan.
- Add 1 large onion, chopped, and 2 sprigs fresh thyme, plus 2 bay leaves to the pan. Cook for 5 minutes, stirring occasionally, until softened.
- Increase heat to medium-high. Pour in 1 pint (500ml) Guinness, stirring well to scrape up any browned bits from the bottom of the pan.
- Return the beef to the pan. Stir in 1 cup pitted prunes, 2 tablespoons red wine vinegar, and 1 tablespoon brown sugar.
- Season generously with salt and pepper. Bring to a simmer, then cover the casserole and transfer to the preheated oven.
- Braise for 4 hours, or until beef is incredibly tender.
- Stir in 1 tablespoon Dijon mustard. Return to the oven for another 30 minutes.
- Serve hot with your favorite sides, such as mashed potatoes, roasted carrots, and suet dumplings.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
62g
Fat
53g
Carbs
29g
